*  Exported from  MasterCook  *
 
                           SEAFOOD IN CREAM SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           SCALLOPS, SHRIMP, SOLE,
    1       x            SNAPPER, OR A COMBINATION
    1       c            WHITE WINE, COURT BOUILLON
    1       c            SLICED MUSHROOMS
    2       T            SLICED GREEN ONION
    1       ea           CLOVE GARLIC, MINCED
      1/4   c            BUTTER
    2       T            FLOUR
      1/4   t            FRESHLY GROUND NUTMEG
    1       x            FRESHLY GROUND WHITE PEPPER
    1       x            SALT
    1       c            MILK
 
        Lightly poach the fish in the court bouillon until opaque.
        Remove the fish and reserve the liquid.  Cook the mushrooms,
        green onions, and garlic in the butter until tender.  Blend in
        the flour, nutmeg, and white pepper aqnd salt to taste.  Add the
        milk and reserved liquid all at once.  Stir constantly until well
        blended.  Cook over low heat until thick and bubbly.  Add the
        fish.  Heat and serve.
  
 
 
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