---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
  
       Title:  Cassolette of Langoustine
  Categories: Seafood, Masterchefs, Frisco, Fo
       Yield: 4 servings
  
      12 ea Langoustine                         1 c  Cream, heavy
       4 ea Scallops                            2 ts Fish Veloute **
       2 tb Oil, olive                          1 md Carrot, julienned
       2 tb Butter                              1 ea Leek, julienned
       2 tb Shallots, finely chopped            1 ea Celery, stalk, julienned
       2 ts Juice, lemon                             Salt
     1/4 c  Vermouth, white                          Pepper
  
        ** Fish stock, roux, salt and pepper.
   
        Shell the langoustine.
   
        Soak the scallops in cold running water to clean.
   
        In a saute pan, heat the oil and butter, then saute shallots.
   
        Add langoustine, salt, pepper, and scallops.  Saute quickly, they
   should be left slightly underdone; remove langoustine and scallops
   with slotted spoon and drain.
   
        Deglaze with lemon juice and vermouth.
   
        Add cream, fish veloute, salt and pepper and cook until the sauce
   is thick and smooth, whisking occasionally.
   
        Add julienned vegetables, langoustine, and scallops and cook very
   briefly until they are heated through.
   
        On individual serving plates, dish out three langoustine and one
   scallop.  Pour sauce and julienned vegetables over the top and garnish
   with chopped parsley.
   
       Source: Great Chefs of San Francisco, Avon Books, 1984
   
       Chef:   Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
       :       San Francisco, CA
   
       Pastry Chef:  Jim Dodge
  
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