|Shrimp||5 Pound , cooked and peeled|
|Crabmeat||1 1/2 Pound , boiled|
|Deboned trout||1 Medium , boiled|
|Boiled lobster||2 Cup (32 tbs)|
|Oysters||1 Pint , sauteed|
|Stalk celery||1 , chopped|
|Onions||2 , chopped|
|Bell pepper||1/4 , chopped|
|Chopped parsley||1/4 Cup (4 tbs)|
|Chopped green shallots||1/4 Cup (4 tbs)|
|American cheese||1/4 Pound , grated|
|Sharp cheddar cheese||1/4 Pound , grated|
|Sherry||1/2 Cup (8 tbs)|
|Mushrooms||2 Can (20 oz) , stems and pieces|
Stir in flour well and gradually add milk.
Cook over low heat until slightly thickened.
To the white sauce, add cooked and peeled shrimp, boiled crab-meat, boiled trout, boiled lobster and sauteed oysters.
Boil celery, onions, bell pepper, parsley and shallots together.
Drain and add to white sauce mixture.
Add grated cheese, sherry and mushroom pieces.
Serve in a chafing dish as a dip.