Liturgical Year : Recipes : Shrimp Vol-au-Vent

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Catholic Recipe: Shrimp Vol-au-Vent

INGREDIENTS

1 large can (6 ounces) broiled mushroom crowns
1/3 cup butter or margarine
2 teaspoons instant minced onion
1/3 cup flour
1 teaspoon salt
few grains pepper
1/8 teaspoon nutmeg
1 cup milk
1 cup light cream
1 egg yolk
2 pounds shrimp, cooked and cleaned
1/2 cup dry sherry
6 frozen patty shells, baked

Details

Serves: 6
Prep Time: 45 minutes
Difficulty: N/A
Cost: n/a
For Ages: n/a
Origin:

Food Categories

Often Made With

Confirmation Breakfast Sample Menus

Feasts

None

This creamed shrimp sauce is served over patty shells.

DIRECTIONS

Drain mushrooms, saving liquid. Melt butter or margarine, add minced onion; cook 5 minutes over low heat; do not brown. Blend in flour, salt, pepper, and nutmeg. Combine milk, cream, and liquid from mushrooms; add all at once. Cook and stir over medium heat until smooth and thickened. Beat egg yolk slightly; add a little of the hot sauce; blend and return to remaining sauce. Mix well; cook and stir 3 minutes longer. Combine shrimp and drained mushrooms in saucepan. Add sherry. Cook very slowly 5 minutes; add to sauce; stir just enough to blend. Serve in hot patty shells. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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