Bienville Sauce

• 6 ounces flour, all-purpose
• 6 tablespoons butter
• 1/2 cup fish stock
• 1/2 teaspoon trout fillets (skinned)*
• 1/2 pound shrimp very small
• 1/2 pound crab meat
• 6 large egg yolks whipped
• 1 cup white wine chablis
• 1 tablespoon food coloring egg shade or yellow
• 1 cup heavy whipping cream
• 1 x salt and black pepper to taste

1. Heat butter in heavy pot.
2. Add flour and cook slowly for 3 minutes.
3. (Do not brown roux.)
4. Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour.
5. Stir occasionally.
6. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes.
7. Add Chablis and beat 1 more minute.
8. Refrigerate at least 1/2 hour.

flour, butter, fish stock, trout, shrimp, crab meat, egg yolks, white wine chablis, food coloring egg shade, heavy whipping cream, salt

Taken from recipeland.com/recipe/v/bienville-sauce-5251 (may not work)