Title: Seafood in Cream Sauce
Categories: Seafood
Yield: 4 Servings

1 1/2	lb	SCALLOPS, SHRIMP, SOLE,
		SNAPPER, OR A COMBINATION
1	c	WHITE WINE, COURT BOUILLON
1	c	SLICED MUSHROOMS
2	tb	SLICED GREEN ONION
1		CLOVE GARLIC, MINCED
1/4	c	BUTTER
2	tb	FLOUR
1/4	ts	FRESHLY GROUND NUTMEG
		FRESHLY GROUND WHITE PEPPER
		SALT
1	c	MILK

Lightly poach the fish in the court bouillon until opaque. Remove the fish and reserve the liquid. Cook the mushrooms, green onions, and garlic in the butter until tender. Blend in the flour, nutmeg, and white pepper aqnd salt to taste. Add the milk and reserved liquid all at once. Stir constantly until well blended. Cook over low heat until thick and bubbly. Add the fish. Heat and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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