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Bienville Sauce

Categories: sauces

Servings: 1

      6 oz Flour                               1 c  Chablis
      6 tb Butter                              1 tb Egg shade or yellow
    1/2    Fish stock                               Coloring
    1/2 ts Rout fillets (skinned)*             1 c  Heavy cream
    1/2 lb Very small shrimp                        Salt & Pepper to taste
    1/2 lb Lump crabmeat                            Wire whip
      6    Egg Yolks, whipped             

Contributed to the echo by: Bill Birner Originally from: Austin Leslie BIENVILLE SAUCE

Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux.) Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour.

• [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.]

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