Bienville Sauce
| Yield: | 1 Servings |
| Categories: | Sauces |
| 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 |
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