Recipe - Orange La Salle

6 Seedless oranges;
smallmedium
18 Jumbo shrimp; steamed,
cooled & cut to One half inch
chunks
2 tablespoon Very finely chopped green
pepper
Salt and pepper
1 tablespoon Tomato paste
3 tablespoon Scotch Whiskey
6 Parsley sprigs for garnish

BECHAMEL SAUCE
2 tablespoon Butter
2 tablespoon Flour
Three fourths cup Milk

Cut a thin slice from top of each orange. Set aside to be used later as
lids. With small spoon, scoop out pulp from each orange. Drain thoroughly
in a colander or strainer. Place pulp in a bowl with shrimp & green pepper.
Make the Bechamel Sauce. Season to taste with salt & pepper. Stir in tomato
paste & whiskey. Blend into the orange/shrimp/green pepper mixture. Once
mixture is cool, divide evenly among orange rinds. Replace the reserved
lids on top of each orange. With a sharp knife make a small hole in the
center of each lid. Stick the parsley stalks through each hole allowing the
top of each to remain visible. Serve filled oranges in coupes or shallow
bowls nestled in cracked ice. Bechamel Sauce: Melt butter in small
saucepan. Off heat, blend in flour, whisking well. Return this roux to the
saucepan & let the butter & flour cook gently for 1 minute. Gradually whisk
in the milk. Once the mixture comes to a boil, reduce to a gentle simmer
for 2 to 3 minutes.

DANNY'S

BIDDLE STREET, BALTIMORE.

WINE: CHATEAU OLIVER, GRAVES.

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.