| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs, Meats | New Orleans | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Butter |
| 1/2 | c | Chopped green onions |
| 1/2 | c | Sliced mushrooms |
| 3 | t | Flour |
| 1/2 | c | White wine |
| 1 | qt | Light cream |
| 3 | Or | |
| 4 | Egg yolks | |
| 1/2 | lb | Lobster meat |
| 1/2 | lb | Cooked shrimp, pieces |
| 1/2 | c | Cooked crabmeat |
| 2 | t | Cognac |
| 8 | Thin pancakes or crepes | |
| 72 | PONCHARTRAIN BOULEVARD |
INSTRUCTIONS
Saut green onions and mushrooms in half of the butter; add flour and cook 2 to 3 minutes. Add wine and cream; simmer 8 to 10 minutes. Remove from fire and stir in beaten yolks (add enough to have sauce medium consistency). Saut seafood in remainder of butter for 4 to 5 minutes. Add cognac; ignite. Add half the sauce to seafood. Divide seafood and sauce between the eight crepes; roll up. Use remainder of sauce over crepes. MASSON'S RESTAURANT FRANCAIS NEW ORLEANS, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Times change, God doesn’t.”