Recipe - Coquilles St Jacques Parisienne

1 cn (10 1/2oz) chicken broth
1 cup Dry white wine
2/3 cup Water
2 tablespoon Minced shallots
1 Stalk celeru, cut into
Thirds
2 Sprigs parsley
1 Bay leaf
5 Peppercorns
One half teaspoon Salt
One fourth teaspoon Crushed thyme
2 pound Bay scallops
Three fourths pound Fresh cut or sliced up mushrooms
One fourth cup Margarine
1/3 cup Flour
Three fourths cup Milk
2 Beaten egg yolks
1/3 cup Heavy cream
1/3 cup Shredded Swiss cheese

Combine chicken broth, wine, water, shallots, celery, parsley, bay
leaf, peppercorns, salt & thyme in large saucepan; bring to boil.
Reduce heat & let simmer, uncovered, 15 minutes: strain. Return
liquid to saucepan; add scallops & mushrooms. Cover & simmer 5
minutes. Remove scallops & mushrooms; set aside. Quickly boil
remaining liquid until reduced to 1 cup. Melt margarine inmedium
sized saucepan; blend in flour & cook over low heat until mixture is
smooth & bubbly. Remove from heat: gradually stir in milk & reduced
liquid. Return to heat & bring to boil, stirring constantly; boil 1
minute. Remove from heat. Combine beaten egg yolks & heavy cream;
gradually stir in One fourth cup hot sauce. Quickly stir egg cream mixture
back into remaining hot sauce; return to heat 30 seconds, stirring
constantly. Remove excess liquid from scallops & mushrooms; pour
sauce over scallops & mushrooms, stirring together gently. Spoon
mixture into 8 scallop shells or shallow greased baking dishes;
sprinkle with cheese. Place shells on broiler rack; broil 7" from
heat until sauce is bubbly & top is lightly browned, about 5 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip