Bienville Sauce
Bienville Sauce, a sauces recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Bienville Sauce
Ingredients
- 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
Method
- 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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