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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:

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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