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.
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