Les merveilles de la mer en crepes
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | pounds | Butter |
½ | cup | Chopped green onions |
½ | cup | Sliced mushrooms |
3 | teaspoons | Flour |
½ | cup | White wine |
1 | quart | Light cream |
3 | Or | |
4 | Egg yolks | |
½ | pounds | Lobster meat |
½ | pounds | Cooked shrimp; pieces |
½ | cup | Cooked crabmeat |
2 | teaspoons | Cognac |
8 | Thin pancakes or crepes |
Directions
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
7200 PONCHARTRAIN BOULEVARD
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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