Liturgical Year : Recipes : Shrimp Vol-au-Vent

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:

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Food Categories (2)

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Often Made With (1)

Feasts (0)

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