Recipe - Bienville Sauce

6 ounce Flour
6 tablespoon Butter
One half Fish stock
One half teaspoon Rout fillets (skinned)*
One half pound Very small shrimp
One half pound Lump crabmeat
6 Egg Yolks, whipped
1 cup Chablis
1 tablespoon Egg shade or yellow
Coloring
1 cup Heavy cream
Salt & Pepper to taste
Wire whip

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 One half 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 One half hour.

* [New Orleans "speckled trout" are brackish salt water fish, a member of
the weakfish family, a sweet semifirm fleshed fish.]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini