Seafood Casserole Madeira
5 T. butter 3 T. flour 1/2 t. dry mustard 1/4 t. salt 1/4 t. white pepper dash cayenne pepper 1 c. milk 3 egg yolks 2 c. heavy cream, unwhipped 6 T. Madeira wine 2 lbs. med. size shrimp, cleaned, deveined and shelled, and cooked 2 cans (5oz. ea.) lobster meat, or 1/2 lb. fresh lobster meat, cooked 2 cans (7 1/2oz. ea.) king crab, or 1 lb. fresh crab meat, cooked.
Melt the butter in a heavy pan. Off the fire stir in the flour, mustard, salt and peppers. Gradually add milk, stir until smooth. Put back on flame and stir until boiling, stirring all the time. Cook an additional minutes and remove from heat. In small mixing bowl, slightly beat the egg yolks with the cream and wine. Gradually stir this into the hot mixture, stirring to make sure no lumps form, do slowly. Cook over low heat, but do not boil. Make sure flour gets cooked through, but don't let boil. Stir in the cooked shrimp, lobster and crab and heat through. Do not let mixture boil. Serve in individual scallop shells or in puff pastry shells, tart shells, or individual casseroles. You may tip with freshly grated Gruyere cheese and run quickly under broiler, if you wish. Lightly saut�ed mushrooms are delicious with this. Serves 8.
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