Title: Bienville Sauce
Categories: Sauce
Yield: 1 Servings

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

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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