Vol-Au-Vent Bercy

Elegant seafood dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This would also make a lovely appetizer dish served in small pastry cases.

• Ready In: 23 mins
• Serves: 16

Ingredients

• 2  lbs  fish (sheepshead or fish of your choice)
• 1⁄4 lemon
• 1⁄2 teaspoon  red pepper, crushed
• 1⁄4 garlic clove, crushed
• 1  bay leaf, crushed
• 1  sprig thyme
• 1  cup  crabmeat
• 1⁄2 lb mushroom, broiled
• 1  lb shrimp, cooked and peeled
• 2  tablespoons shallots, minced
• 4  tablespoons butter
• 2  tablespoons flour
• 1  cup  cream
• 1  cup sherry wine
• 1  large  patty shell (vol-au-vent shell)

Directions

1. Simmer first 7 ingredients in water to cover, until fish is tender; drain.
2. Cook shallots in butter; add flour and cream gradually, stirring until thickened.
3. Add wine and reheat.
4. Combine with fish mixture and pour into shell.
5. Place in a preheated 450F oven for 3 minutes.