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By 1Steve on January 11, 2011
"This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.)"
Prep Time: 30 mins
Total Time: 1 hrs
By Mama's Kitchen (Hope) on December 31, 2008