Casserole of Atlantic Shellfish
|Chicken broth/2 chicken-bouillon cubes dissolved in 1 1/2 cups boiling water||1 1⁄2 Cup (24 tbs)|
|Oysters and juice||1⁄2 Pint|
|Milk||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Light cream||1 Cup (16 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Lobster meat/Queen crab meat, cooked||1 1⁄2 Cup (24 tbs)|
|Soft buttered bread crumbs||1 1⁄2 Cup (24 tbs)|
Bring chicken broth to a boil, and add the scallops.
Cover, and simmer 5 minutes.
Add oysters and juice.
Cover, and simmer until the edges of the oysters curl.
Strain off the liquid, and measure.
Add enough milk to make 2 1/2 cups.
Heat butter in a medium-size skillet.
Add onion, mushrooms and green pepper.
Saute until onion is transparent.
Remove from heat, and stir in the flour.
Gradually add the 2 1/2 cups liquid.
Return to heat, and cook and stir until thick and smooth.
Add the cream, Worcestershire sauce and dry mustard.
Reheat thoroughly, and stir in scallops, oysters, shrimps and lobster.
Taste for seasoning, and add salt, pepper and a few dashes hot pepper sauce.
Spread in a greased 2-quart casserole or 2 smaller casseroles.
Sprinkle with crumbs, and bake at 375°F. until bubbly, about 35 minutes.
Broil briefly to brown crumbs if necessary.
Note: 3-4 tablespoons sherry may be added to the sauce