Sauces recipes

Bienville Sauce

Course : Sauces
Serves: 1

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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 whipped

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 / 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.]

Bienville Sauce

Ingredients:

Preparation / Directions:

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