Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Butter or margarine |
| 1 bunch | Shallots -- finely chopped |
| ¼ cup | Flour |
| 1 can | Cream of celery soup |
| 1 can | Cream of mushroom soup |
| 12 ounces | Cooked tails |
| 1 tablespoon | Sherry or white wine |
| \N \N | Salt and pepper to taste |
| 1 teaspoon | Tabasco |
| 16 \N | Pastry shells -- prepared |
| \N \N | According to directions |
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 :
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