|Canned mushrooms||4 Ounce, drained, sliced (1 Can)|
|Cooked shellfish||1 Cup (16 tbs) (Any Variety, As Desired, Alone Or In Combination)|
|Mayonnaise||1 Cup (16 tbs)|
|All-purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
1 In a skillet, add 1 tablespoon butter and lightly brown the mushrooms.
2 Mix with seafood along with mayonnaise, just enough to moisten.
3 In a 1 1/2 quart souffle dish or casserole, put the mixture.
4 In a pan, melt 1/4 cup butter and stir in flour, salt, and cayenne.
5 Gradually, pour in the milk and cook, stirring constantly until thick.
6 In a bowl, beat egg whites until stiff but not dry.
7 In a nother bowl, beat yolks until thick.
8 Pour the yolks into hot mixture along with cheese.
9 Let cool slightly and fold in the egg whites.
10 Pour over the shellfish mixture.
11 Set in a pan of hot water and bake in a preheated moderate oven 325 degrees fahrenheit for about 45 minutes.
12 Serve hot.