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Old 08-16-2009, 10:59 AM   #1
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Location: Southern Illiniois
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Bienville Sauce

When we were dining out at a good seafood restaurant recently, I noticed a couple of items on the menu that were served with Bienville Sauce. One was a "sea spud", or baked potato, and the other was stuffed flounder. I also think it must have been the base for the seafood pot pie I had.

The sauce starts as a bechamel made with fish stock, then egg yolks, heavy cream and trout are added and it simmers for a while. Then, shrimp and crab meat are stirred in, and it's seasoned with S&P. Some recipes call for the addition of Chablis.

It is very rich, but oh, so delicious!

Have any of you ever tried it?

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Old 08-16-2009, 06:54 PM   #2
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Sounds interesting and oh so yummy!

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Old 08-17-2009, 08:46 AM   #3
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Location: West Tennessee
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It does sound yummy...I've been considering a fresh-
water fish version of such a sauce as of lately...something
more indigenous...to include the egg yolk & heavy cream
is note-worthy............................................ ..........BH51..
"Hey, ya gotta eat!"
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Old 08-17-2009, 10:11 AM   #4
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You will find recipes for Bienville Sauce in Creole cookbooks (New Orleans Creole).
Wine is the food that completes the meal.
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