Seafood in cream sauce
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  Seafood    Creams    Sauces  
Last updated 10/4/2011 8:22:24 PM. Recipe ID 55177. Report a problem with this recipe.
]ks۶\ m E3sqZ'qb9M$g$JMqD}D?xgO#cv\}u\<>\:`Kab6fڍH2:ib[S' DzweiE,]>a-3apTfq^6d(j]Lv5(M۠z[\ƤRkE0urLdiuV\-EV \lgA`LB md-fb~`.lt)yZ89%ƒ $I<Ӑ^ W~Q6; 42 riRQKpKuL4ϭ9/,E$3k6[3zQkL3g &"zSX'yЂiB3"xVIV$:֏FCHUdbe4:1DPuᶆșa!)"b6dd[ؑluev2ÝD%lʒ*#ޭ]!? gpJHB독]usJJTYoK9V[S"ܔ'Vbb@M*2:yȯ..0$́Ӎ˻K$G!XZ2DP7/mSR3<*3'#+!0x@$?mesN/r4uࡋC+On(ܰK-(]Zcp"$;X9yqHV-]#_>C^m)>0"bhOv9!$Sfjm7ps|gNW~:#=+.|?oh 8b8Q']Mn>V!7+p)߾++*c8t`?ɹ;9]-gg,Ηjv%~Slw)];pZЄ:HkJSsW{SJ m]Bb5eK9eZdvK V!~jE% Z& { a]#<|:/h3~X0ʥ}U8v6wEd)4a%:veE3yǪޯhoӇjFZO*:ƻQrMA^+^UXʆWqmE6:UR;<:W*hzFa $=9 A jH-$\TCF%[§ة7ۍ^j/ce?JKMTz=i\5PZAWvX؏&$!T/*%+dncᄜ񰘖Q,,o#\U6f)tcZ+5@\v:~?5rge6۰5$qX [K^;w2 rðr5diAmWd6xk!̰j%#" ΊA-'O+e9H_"7[H)gHh$@m_Һu@m`B $q,z9n-*#uy,xĿ|3b; \f\ejNAtnsS1:+ٴ[F^L_jىE";׫}lr/Zk@ =Q6}5񦻁1K2bk6lzH@1: 躦Y˂1x@gظk"BW7φgvqg'PIO|MDy<:38jqg0&*i:-8SJHM@K5xmm[@[ʹKbb?SM )jv d4E/AB9M@C* -t5PI$ĩt4x*4Z\o5pΘBPե%/u 6<Y"!ÈII M>㑎~xQFHc.T!ZPGvBL)|g 3:@6 MWha "y܆NYS>Ә߲Ci Єe,h@3#ֽ84xќ%#_d :ĕ:_E t 4m!MĚaԥoD4mRQl,Ӳioe$I}fT]Yxi


 
      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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