New Brunswick Seafood Casserole
|Seafood||2 Pound, reserve liquid (Use One Or Several Of Scallops Lobster Haddock, Crab, Shrimp)|
|Mixed seafood||2 Pound (Use One Or Several Of The Scallops, Lobster, Haddock, Crab, Shrimp, Reserving Liquid)|
|Chicken bouillon cubes||2|
|Cereal cream||1 Cup (16 tbs)|
|Grated cheddar cheese||1⁄4 Pound (1 Cup)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Sliced mushrooms||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄8 Teaspoon|
|Cayenne pepper||1 Pinch|
|Bread cubes||3 Cup (48 tbs) (Of Size 1/2 Inch X 1/2 Inch)|
|Melted butter||2 Tablespoon|
Cut all fish into bite-size pieces.
Bring 2 cups water to boil.
Add fish and simmer 4 minutes.
Reserve fish and dissolve bouillon cubes in liquid.
Pour into 2-cup measure, including any liquid from canned shellfish.
Heat butter in top of double boiler, stir in flour and cook several minutes.
Gradually beat in 2 cups hot liquid, cooking and stirring until sauce thickens.
Add grated cheese, cook and stir until well blended.
Remove from heat.
Combine egg yolks and cream, beat with a fork and add slowly to sauce while stirring.
Wash and shce mushrooms.
Cook in 1 tablespoon butter.
Add mushrooms, Worcestershire sauce, cayenne pepper and shellfish to sauce.
Taste and salt if necessary.
Pour mixture into slightly greased casserole.
Toss bread cubes in melted butter and sprinkle over top.
Bake at 450Â°F for 15 minutes or until bread cubes are brown.