Coquille St. Jacques

• 3 Tbsp. all-purpose flour
• 1 tsp. salt
• 1/8 tsp. white pepper
• 6 Tbsp. butter or margarine, divided
• 2 c. half and half
• 1/4 c. onions, finely chopped
• 1/2 c. fresh mushrooms, chopped
• 1/2 lb. scallops or oysters
• 1/2 lb. shrimp, cooked, shelled and deveined
• 1/3 c. white crab meat, thawed and drained (claw meat is okay)
• 3 Tbsp. white wine or dry vermouth
• 4 doz. (1-inch) patty or pastry shells

1. Combine flour, salt and pepper. Melt 4 tablespoons butter in top of a double boiler.
2. Gradually add flour mixture, blending well. Remove the top of the double boiler from boiling water, and place over direct heat. Gradually add half and half, stirring constantly until mixture reaches boiling point. Return double boiler to boiling water and cook 5 minutes.

flour, salt, white pepper, butter, onions, fresh mushrooms, oysters, shrimp, white crab meat, white wine, patty

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68340 (may not work)