Mary & Martha's Kitchen Recipe

Category	Sauces
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Bienville Sauce 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.]

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<h1>Bienville Sauce</h1> <h2>Recipe</h2><p> <P>6 oz Flour <P>6 tb Butter <P>1/2 Fish stock <P>1/2 ts Rout fillets (skinned)* <P>1/2 lb Very small shrimp <P>1/2 lb Lump crabmeat <P>6 Egg Yolks, whipped <P>1 c Chablis <P>1 tb Egg shade or yellow <P>Coloring 1 c Heavy cream <P>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.] <div><a href='http://www.maryandmarthaskitchen.com/Bienville_Sauce/35798/' title='Bienville Sauce Recipe'>Bienville Sauce Recipe</a></div>

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