| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood, Pies | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Butter or margarine |
| 1 | bn | Shallots — finely chopped |
| 1/4 | c | Flour |
| 1 | cn | Cream of celery soup |
| 1 | cn | Cream of mushroom soup |
| 12 | oz | Cooked tails |
| 1 | tb | Sherry or white wine |
| Salt and pepper to taste | ||
| 1 | ts | Tabasco |
| 16 | Pastry shells — prepared | |
| According to directions |
INSTRUCTIONS
Melt butter or margarine over medium heat and cook shallots 5 minutes. Thoroughly blend in flour, then add both soups. Cook another 5 minutes, then add tails, wine, salt and pepper and hot sauce. Heat thoroughly, then fill pastry shells, top with parsley for garnish. (wrv) Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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