Ingrients & Directions
1/4 lb Butter or margarine
1 bn Shallots — finely chopped
1/4 c Flour
1 cn Cream of celery soup
1 cn Cream of mushroom soup
12 oz Cooked tails
1 tb Sherry or white wine
Salt and pepper to taste
1 ts Tabasco
16 Pastry shells — prepared
According to directions
Melt butter or margarine over medium heat and cook shallots 5 minutes.
Thoroughly blend in flour, then add both soups. Cook another 5 minutes,
then add tails, wine, salt and pepper and hot sauce. Heat thoroughly, then
fill pastry shells, top with parsley for garnish. (wrv)
Yields
1 Servings