COQUILLES SAINT JACQUES PARISIENNE

      Title: COQUILLES SAINT JACQUES PARISIENNE
  Categories: Seafood
       Yield: 4 Servings
  
   1 1/2 c  Dry white wine
       1    Bouquet garni
       2 lb Scallops -- washed and
            Drained
            Salt
     1/2 lb Fresh mushrooms
       6    Shallots or -- finely
            Chopped
       1 sm Onion -- finely chopped
       2 tb Butter
       2 tb Water
       1 tb Parsley -- finely chopped
       1 ts Lemon juice
     1/4 c  Butter
     1/4 c  Flour
       2    Egg yolks
     1/4 c  Heavy cream
            Bread crumbs
            Butter
  
   Bring to a boil 1 1/2 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 1/2 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 1/4 cup butter in a saucepan, add 1/4 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@unicom.net Fri Mar 01 09:42:22 1996 MasterCook export:
   Denver Delight Chili
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