"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Shellfish St. Jacques Recipe

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This recipe for Shellfish St. Jacques, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Joyce
Added: Tuesday, June 16, 2009


1/2 lb. crabmeat
1/2 lb. shrimp
1/2 lb scallops
1/3 c. butter
2 chopped onions
1/2 lb. sliced mushrooms
1/2 c. flour
1 tsp. dry mustard
1 pt. milk
1/2 pt. heavy cream
salt & pepper

Boil seafood together for 5 minutes. Cool. Saute onions and mushrooms in butter until tender. Stir in flour, mustard, milk, cream and salt and pepper.
Cook slowly until thick. Add fish and 2 tbs. dry sherry. Taste sauce and add more milk, sherry or mustard as needed. Put in casserole dish and cover with grated cheese. Heat 300' uncovered until hot and bubbly.




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