MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: SEAFOOD EN PAPILLOTE
  Categories: Fish, Seafood, Personal
       Yield: 4 servings
  
       4 md Flounder fillets
            -(about 1/4 thick)
            -or other flat fish fillets,
            - such as lemon sole
     1/2 lb Shrimp, shelled & deveined
     1/2 lb Sea scallops
       2 tb Butter
       4 tb Flour
       2 c  Fish stock
            - OR clam juice
            - OR chicken broth
     1/4 c  Dry white wine
            Salt
            Freshly ground pepper
       2    Egg yolks; lightly beaten
            Parchment paper
            Vegetable oil
     1/4 lb Mushrooms; rinsed and sliced
       2    Green onions
            - sliced on diagonal,
            - with green part saved
       2 tb Parsley
  
   PREHEAT OVEN TO 400F. Rinse flounder, shrimp and scallops and set
   aside on a paper towel. Melt butter in a skillet, stir in the flour
   and cook until tan. Stirring constantly, gradually add the fish
   stock. Bring to the boil, reduce to a simmer, and cook until reduced
   by half, stirring as needed. Add the wine and season to taste with
   salt and pepper. Add a little of the hot sauce to the egg yolks and
   then stir the yolks back into the sauce. Stir for a moment over low
   heat without overcooking the yolks. Strain if necessary. You can make
   4 individual pouches or one large one. Cut 8 small or 2 large sheets
   of parchment paper or aluminum foil. Brush half with the oil. Place
   the fillets side by side in the middle of the large sheet, or one
   fillet on each small sheet. Place 1/4 of the shrimp, scallops,
   mushroom, green onion and parsley on top of each fillet. Spoon the
   sauce liberally over the seafood and top with the reserved green
   onion. Top with a similar sheet of parchment paper, securing tightly,
   so that no juice can escape. May be made ahead to this point and
   refrigerated. Place the pouches on an oiled baking sheet and bake
   until the paper browns, about 10 minutes. Serve in the pouch slitting
   the pouch at the table, or open the pouch and turn onto a plate or
   the serving platter just before serving. Serve this with boiled rice
   (See RECIPE).
   
   NATHALIE DUPREE
   
   PRODIGY GUEST CHEFS COOKBOOK
  
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