Amount
Ingredient
Preparation



6
ounces
flour





6
tablespoons
butter





1/2
cup
fish stock





1/2
teaspoon
trout

fillets (skinned)*



1/2
pound
shrimp

very small



1/2
pound
lump crabmeat





6
large
egg yolks

whipped



1
cup
chablis





1
tablespoon
food coloring

egg shade or yellow



1
cup
heavy cream





1
x
salt and black pepper

to taste

 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.