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  Bienville Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 257
Ingredients:
6 oz Flour
6 tbsp Butter
1/2 Fish stock
1/2 tsp Rout fillets (skinned)*
1/2 lb Very small shrimp
1/2 lb Lump crabmeat
6 Egg Yolks, whipped
1 cup Chablis
1 tbsp Egg shade or yellow
Coloring
1 cup Heavy cream
Salt & Pepper to taste
Wire whip
Instructions:
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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