Seafood in cream sauce
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]ms۶\ { EQ/&NNzL@$$& %+m(8qG|,gAJ8~_9{E2O/|J~zߝ߾|Mj{ޫ:8s)C[.e%ͯʰwVg4"Y.V=~%dWd:**x~]Y@QG4_]hZr0lrETuH"ޗ,_o'~9ch U;—i;DWl'<XxO\`'"JΊg7sйgNgд17I*sZfĥאF:yy=cݷWף7??y?s||Dbu /6m϶Un\x`EA_^T|btjw=6tk.] cEݶU|I̶K(uGņvBj]Ȼ [46d颦Lא ]|h"9 }9EdV,qM.a\4ʎ%\lh&PԢWӌk2P0+lEہ:W[#lP? VWUl'"Z0oHbLtiYڃ0cS8r  $$!N6{nco[`Bo#9IAː bWG2ybDUSpVqByVٻ֘ G>_Y,(q@&uQu_ntP_4Xayک⿚}fd9J~s,y$~_GdBYs_~}Dg8}}' PSk2k]eGvTw,~ԦHh쐖R9㳹D#R)h[CEmpK+EvÊXPy\[aZPsC+ҨӚ 1QREB]-b҅0l5{-~oTL#PUź49u Sċ !2wHgr#0զrD%u)+j>)nVNA/|3 nW(bŻAQ@ӆ޻H4''ti$'o8kY̦to19XipܸA6i4qPP?1#O#$d.,N{f {o }2SJv&s:QR@7ttRdG_g@%e `KcǷѬkU7 (\}=n[\?8(.'- A;[>#(IoD*y+`^J`+jҭ8R hFmڋiwf i^oXo7m$#A ω(!@S0z;ѱUXKEpV\d#}૯tC)yk5̷O}o@)8 =Y i΂bZ4gm 'Iurp=yIQWei7YDШ P= - M `C[[_E.c8f3F-º0ɽ4'~jvzEQu ֥H57X kaП~;mw:i/ `v5!p;5PyMم m}E)ϵ=)"wlnSfjF::+'1[A 3-˛`>[+tH\v^$RJmޗC*ɿH7@R MƵWʛ!m=?$Sџ5uA769g*t)Q;AtnYDAo'C^߰K$EVJ._f4ىe|իv~;j } m:!S@Bzpu |ۛ:%<|3~<4w70Q)4olf8Ȯ AG/CYđe㮇`~>:r 8 up¯!8J5cacBd,cgh׮8J^k14(-$6i`Zf]D'&Fzu&P஍K+PL 8 ~0Ai|83g|D^o#)s|6& iB:2zN yMBb)PgeƇL*d13;|*̝I$>$dG%Ud F.WEH3#c>GFۦp:D'b,92" jdB§ Q(W FEuz4Bǻ=b2ta܆-x @˘L 4IrxlصLY'^ixә t1\O-/2MW7& g415{Q c&gϲInȋ = y,IBsR}D`xLG0Ҙ.ds|vXj}4f_8+H{&pZF񕅉e,ElKi۶Ah<,S2  k)3>B6Ӆ$ ҷoJ\3jca϶ 57vlo]]Ľ-S< 0߷ |aU wM ta 3tz&{N pd !S& MDL̟1L č 1^})56҃(&Y%:eZL&YoZFd[ -*=Hj߸M&&[gᣣ[Վ qn3si f9U/ =I 7|<F`})a`$LN4CvL@gLd.$lL m7p<23-c3cʹFFoGlF^Z^f06 :>52҇wW>P-41'1l¥Gl"FZ6?"~] KF Z6 25~q>LIF~uk8dBX8"3>< h97ml% -y–4L99ژ@hm M˜gtA #B| ,#,#Ȃ`Rr&^F}P{&Z62Ѹ|o6@]8h^ ZdKF3a$q‡ rgKGx<@ Cg _ʩhoQik}NވKh:ZAkm3kAFdi7^v]h{2S{*UdUS5굃B@Y#FTܷFէT޻]I}~JNay]2C?J-I2>v/޵y-^.[V5?!+Z>vkhčűi톩a8UۭxTL2ѩl
Seafood in cream sauce
  Seafood    Creams    Sauces  
Last updated 10/4/2011 8:22:24 PM. Recipe ID 55177. Report a problem with this recipe.
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      Title: Seafood in cream sauce
 Categories: Seafood
      Yield: 4 Servings
 
  1 1/2 lb SCALLOPS, SHRIMP, SOLE,
      1 x  SNAPPER, OR A COMBINATION
      1 c  WHITE WINE, COURT BOUILLON
      1 c  SLICED MUSHROOMS
      2 tb SLICED GREEN ONION
      1 ea CLOVE GARLIC, MINCED
    1/4 c  BUTTER
      2 tb FLOUR
    1/4 ts FRESHLY GROUND NUTMEG
      1 x  FRESHLY GROUND WHITE PEPPER
      1 x  SALT
      1 c  MILK
 
       Lightly poach the fish in the court bouillon until opaque.
       Remove the fish and reserve the liquid.  Cook the mushrooms,
       green onions, and garlic in the butter until tender. Blend in
       the flour, nutmeg, and white pepper aqnd salt to taste. Add the
       milk and reserved liquid all at once.  Stir constantly until well
       blended.  Cook over low heat until thick and bubbly. Add the
       fish.  Heat and serve.
 




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Recipe ID 55177 (Apr 03, 2005)

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