| 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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