Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        flour
   6      tablespoons   butter
     1/2                fish stock
     1/2  teaspoon      rout fillets -- (skinned)*
     1/2  pound         very small shrimp
     1/2  pound         lump crabmeat
   6                    egg yolks -- whipped
   1      cup           Chablis
   1      tablespoon    egg shade or yellow
                        coloring
   1      cup           heavy cream
                        salt and pepper to taste
                        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.]