Bienville Sauce

Grrrrrgh!
Course : Sauces
From: HungryMonster.com
Serves: 1
 

Ingredients:

6 ounces flour
6 tablespoons butter
1/2 Cup fish stock
1/2 teaspoon rout fillets -- (skinned)*
1/2 pound very small shrimp
1/2 pound lump crabmeat
6 large egg yolks
1 cup Chablis
1 tablespoon egg shade or yellow coloring
1 cup heavy cream
1 teaspoon salt and pepper to taste
1 piece wire whip
 

Preparation:

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.]