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| 1/2 x ca. 450 g | butter |
| 1/2 Tasse | green onions chopped |
| 1/2 Tasse | mushrooms sliced |
| 3 Teelöffel | flour |
| 1/2 Tasse | white wine |
| 1 ca. 1 Liter | light cream |
| 3 | Or |
| 4 | egg yolks |
| 1/2 x ca. 450 g | Lobster meat |
| 1/2 x ca. 450 g | Cooked shrimp; pieces |
| 1/2 Tasse | crabmeat cooked |
| 2 Teelöffel | Cognac |
| 8 | Thin pancakes or crepes |
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Saut, green onions and mushrooms in half of the butter; add flour and cook 2 to 3 minutes. Add wine and cream; simmer 8 to 10 minutes. Remove from fire and stir in beaten yolks (add enough to have sauce medium consistency). Saut, seafood in remainder of butter for 4 to 5 minutes. Add cognac; ignite. Add half the sauce to seafood. Divide seafood and sauce between the eight crepes; roll up. Use remainder of sauce over crepes.
Masson's Restaurant Francais
7200 Ponchartrain Boulevard
New Orleans, La
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,
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