Bienville Sauce

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.]