• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Bienville Sauce

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 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

 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 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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