Coquilles saint jacques parisienne

Yield: 4 Servings

Measure Ingredient
1½ cup Dry white wine
1 \N Bouquet garni
2 pounds Scallops -- washed and
\N \N Drained
\N \N Salt
½ pounds Fresh mushrooms
6 \N Shallots or -- finely
\N \N Chopped
1 small Onion -- finely chopped
2 tablespoons Butter
2 tablespoons Water
1 tablespoon Parsley -- finely chopped
1 teaspoon Lemon juice
¼ cup Butter
¼ cup Flour
2 \N Egg yolks
¼ cup Heavy cream
\N \N Bread crumbs
\N \N Butter

Bring to a boil 1½ cups dry white wine with a bouquet garni. Add 2 pounds scallops and salt to taste and simmer the scallops for 3 minutes, or until they are tender. Drain them, reserving the broth, and cut them into fine pieces

Clean and chop ½ pound fresh mushrooms. Put them in a saucepan with the shallots or onion, 2 Tablespoons each of butter and water, 1 tablespoon finely chopped parsley, and lemon juice. Cover the pan and simmer the mixture for 10 minutes. Strain it and add to the wine broth.

Melt ¼ cup butter in a saucepan, add ¼ cup flour, and stir the roux until it is well blended. Add gradually the combined hot broths from the scallops and the mushrooms and cook the sauce, stirring constantly, until it is thickened and smooth. Remove the saucepan from the heat and stir in egg yolks beaten with the heavy cream and a little of the hot sauce. Correct the seasoning and stir in the scallops, shallots, and mushrooms. Fill scallop shells or ramekins with the mixture, piling them high in the center, sprinkle with bread crumbs and dot with butter. Brown the filling in a hot oven (400F) or under the broiler.

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From apoe@... Fri Mar 01 09:42:22 1996 MasterCook export: Denver Delight Chili

Recipe By : The Gourmet Cookbook I

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