Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Flour
6 tb Butter
1/2 Fish stock
1/2 ts Rout fillets (skinned)*
1/2 lb Very small shrimp
1/2 lb Lump crabmeat
6 Egg Yolks, whipped
1 c Chablis
1 tb Egg shade or yellow
Coloring
1 c 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 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.]

Browse by categories