Recipe - Les Merveilles De La Mer En Crepes

One half pound Butter
One half cup Chopped green onions
One half cup Sliced mushrooms
3 teaspoon Flour
One half cup White wine
1 qt Light cream
3 Or
4 Egg yolks
One half pound Lobster meat
One half pound Cooked shrimp; pieces
One half cup Cooked crabmeat
2 teaspoon Cognac
8 Thin pancakes or crepes

Saut‚ green onions and mushrooms in half of the butter; add flour and cook
2 to 3 minutes. Add wine and cream; simmer 8 to 10 minutes. Remove from
fire and stir in beaten yolks (add enough to have sauce medium
consistency). Saut‚ seafood in remainder of butter for 4 to 5 minutes. Add
cognac; ignite. Add half the sauce to seafood. Divide seafood and sauce
between the eight crepes; roll up. Use remainder of sauce over crepes.

MASSON'S RESTAURANT FRANCAIS

7200 PONCHARTRAIN BOULEVARD

NEW ORLEANS, LA

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.