Bienville sauce

1 servings

Ingredients

Quantity Ingredient
6 ounces Flour
6 tablespoons Butter
½ Fish stock
½ teaspoon Rout fillets (skinned)*
½ pounds Very small shrimp
½ pounds Lump crabmeat
6 Egg Yolks, whipped
1 cup Chablis
1 tablespoon Egg shade or yellow
Coloring
1 cup Heavy cream
Salt & Pepper to taste
Wire whip

Directions

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 ½ 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 ½ 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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