| 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
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”