| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Dairy | New Orleans | Sauces | 1 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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