Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Flour 1 c Chablis
6 tb Butter 1 tb Egg shade or yellow
1/2 Fish stock Coloring
1/2 ts Rout fillets (skinned)* 1 c Heavy cream
1/2 lb Very small shrimp Salt Pepper to taste
1/2 lb Lump crabmeat Wire whip
6 Egg Yolks, whipped

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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