Catholic Recipe: Shrimp Vol-au-Vent
This creamed shrimp sauce is served over patty shells.
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