Seafood Ragout in Puff Pastry Shells
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|8 ozMushrooms; sliced|
|2 tbButter or margarine|
|8 ozSole or flounder fillets;|
|1 tbSnipped fresh parsley|
|8 ozFresh or frozen raw shrimp;|
|1 Green onion; with top,|
|2 tbAll-purpose flour|
|1 1/2 cmilk|
|1 -(up to)|
|8 ozScallops (cut in quarters;|
|1 pk(10-oz) frozen patty shells|
|1 cSour cream|
|1/8 tsGround nutmeg|
|1/8 tsWhite pepper|
Seafood Ragout in Puff Pastry Shells Preparation
Prepare patty shells as directed on package. Heat butter in 3-quart saucepan until melted. Cook and stir mushrooms, parsley and onion in butter over low heat 5 minutes. Stir in flour, salt, white pepper and nutmeg. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sole, shrimp and scallops. Cover and cook 3-5 minutes or until fish flakes easily with fork and shrimp are pink. Stir in sour cream and sherry; heat through. Serve in patty shells. 6 servings. BETTY CROCKER RECIPE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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