Seafood Vol-Au-Vents Recipe

Cooking Time: 10 minutes You will need:

6 large vol-au-vent 4-oz. packet frozen

cases prawns, defrosted

1 packet parsley sauce 1 tablespoon white mix wine

1 pint milk fresh parsley

1 tin crab, drained and flaked

1 Put vol-au-vent cases in a hot oven to warm through.

2 Make up the sauce as directed on the packet, using 1 pint milk.

3 Stir in the crab, prawns and white wine. Heat the mixture through and fill the vol-au-vent cases.

4 Garnish each case with a sprig of fresh parsley and serve.

Sauces to serve with fish

Basic white sauce

Cooking Time: about 10 minutes

You will need:

1 oz. butter

1 oz. cornflour salt and pepper

1 pint milk or milk and fish stock lemon juice

1 Melt the butter, add the cornflour and mix well

2 Draw away from the heat, add the liquid, stir well.

3 Return to the heat, stir till boiling and boil for 3 minutes.

4 Add seasoning and lemon juice as required.