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PAPA PAUL'S CREOLE AND CAJUN RECIPES
Papa Paul Millet met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.

Listed below is a collection of Papa Paul's favorite recipes.


BIENVILLE SAUCE

Ingredients
6 oz. flour
6 oz. butter
1/2 gal. fish stock
1/2 lb. trout fillets, skinned
1/2 lb. very small fresh shrimp
1/2 lb. lump crabmeat
6 eggs yolks, whipped
1 cup Chablis
1 tbsp. egg shade or yellow coloring
1 cup heavy cream
Salt and pepper to taste
Wire whip

Directions
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 30 minutes. Stir occasionally. Next, add trout, shrimp and crabmeat, whip constantly for 4 minutes and remove from fire. Add egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 30 minutes.

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