Name: Coquilles St Jacques Parisienne
Ingredients: 1 cn (10 1/2oz) chicken broth; 1 c Dry white wine; 2/3 c Water; 2 tb Minced shallots; 1 Stalk celeru, cut into; Thirds; 2 Sprigs parsley; 1 Bay leaf; 5 Peppercorns; 1/2 ts Salt; 1/4 ts Crushed thyme; 2 lb Bay scallops; 3/4 lb Fresh sliced mushrooms; 1/4 c Margarine; 1/3 c Flour; 3/4 c Milk; 2 Beaten egg yolks; 1/3 c Heavy cream; 1/3 c Shredded Swiss cheese

How, then, may one know how to choose a mate? There are only two absolutely essential requirements: first, that the other person is also a Christian; second, that the two of you not only desire to but growingly give evidence of an ability to face, talk over, and solve problems together from God’s Word in God’s way. While socio-economic, ethnic, chronological, and other factors may rightly enter the picture as minor matters of preference, they are in no sense essentials. Indeed, they are icing on the cake.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy, Eggs	Swiss	Seafood	1	Servings

INGREDIENTS

1	cn	(10 1/2oz) chicken broth
1	c	Dry white wine
2/3	c	Water
2	tb	Minced shallots
1		Stalk celeru, cut into
		Thirds
2		Sprigs parsley
1		Bay leaf
5		Peppercorns
1/2	ts	Salt
1/4	ts	Crushed thyme
2	lb	Bay scallops
3/4	lb	Fresh sliced mushrooms
1/4	c	Margarine
1/3	c	Flour
3/4	c	Milk
2		Beaten egg yolks
1/3	c	Heavy cream
1/3	c	Shredded Swiss cheese

INSTRUCTIONS

Combine chicken broth, wine, water, shallots, celery, parsley, bay
leaf, peppercorns, salt & thyme in large saucepan; bring to boil.
Reduce heat & let simmer, uncovered, 15 minutes: strain. Return
liquid to saucepan; add scallops & mushrooms. Cover & simmer 5
minutes. Remove scallops & mushrooms; set aside.  Quickly boil
remaining liquid until reduced to 1 cup. Melt margarine inmedium
sized saucepan; blend in flour & cook over low heat until mixture is
smooth & bubbly. Remove from heat: gradually stir in milk & reduced
liquid. Return to heat & bring to boil, stirring constantly; boil 1
minute. Remove from heat. Combine beaten egg yolks & heavy cream;
gradually stir in 1/4 cup hot sauce. Quickly stir egg cream mixture
back into remaining hot sauce; return to heat 30 seconds, stirring
constantly. Remove excess liquid from scallops & mushrooms; pour
sauce over scallops & mushrooms, stirring together gently. Spoon
mixture into 8 scallop shells or shallow greased baking dishes;
sprinkle with cheese.  Place shells on broiler rack; broil 7" from
heat until sauce is bubbly & top is lightly browned, about 5 minutes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”