INGREDIENTS

INSTRUCTIONS

Bring to a boil 1 1/2 cups dry white wine with a bouquet garni. Add 2
pounds scallops and salt to taste and simmer the scallops for 3 minutes, or
until they are tender. Drain them, reserving the broth, and cut them into
fine pieces
Clean and chop 1/2 pound fresh mushrooms.  Put them in a saucepan with the
shallots or onion,  2 Tablespoons each of butter and water, 1 tablespoon
finely chopped parsley, and lemon juice. Cover the pan and simmer the
mixture for 10 minutes.  Strain it and add to the wine broth.
Melt 1/4 cup butter in a saucepan, add 1/4 cup flour, and stir the roux
until it is well blended.  Add gradually the combined hot broths from the
scallops and the mushrooms and cook the sauce, stirring constantly, until
it is thickened and smooth.  Remove the saucepan from the heat and stir in
egg yolks beaten with the heavy cream and a little of the hot sauce.
Correct the seasoning and stir in the scallops, shallots, and mushrooms.
Fill scallop shells or ramekins with the mixture, piling them high in the
center, sprinkle with bread crumbs and dot with butter. Brown the filling
in a hot oven (400F) or under the broiler.
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From apoe@unicom.net Fri Mar 01 09:42:22 1996 MasterCook export: Denver
Delight Chili
Recipe By     : The Gourmet Cookbook I
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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