Pompano En Papillote
|Flour||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Hot sauce||1 Dash|
|Cooked shrimp||1⁄2 Pound|
|Cooked crawfish||1⁄2 Pound|
|Pompano steak slices||2|
Saute onion for 5 minutes in butter in skillet.
Add flour gradually to form paste; cook until dry.
Add milk gradually, stirring constantly; cook until thick- ened.
Beat eggs with nutmeg, hot sauce and sauterne; fold into cream sauce.
Add shrimp and crawfish; salt to taste.
Spread small amount of cream sauce over buttered French paper; place 1 pompano steak over sauce.
Top with additional cream sauce and remain- ing pompano.
Spread remaining sauce over top.
Fold paper to form bag with crimped edges.
Brush with additional melted butter.
Bake for 30 minutes at 350 degrees.