| 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.
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