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Seafood Casserole

2-3 cups fish/shellfish (perch, tiger shrimp, bay scallops, and mussels, e.g)
1/2 stick butter (4 tbls)
1/4-1/3 cup dry sherry or Madeira
2 cups sliced veggies (mushrooms, carrots, scallions)
3 egg yolks
1 cup heavy or whipping cream
1.5 cup shredded cheese (sharp cheddar, monterey jack, or swiss)
bread crumbs

If you have big pieces of fish, cut them into little pieces of
fish. Saute fish and shellfish in half of the butter. When the
fish is done (opaque and solid), lower the heat and add the sherry.
Cook for a little longer (2-3 minutes) and then transfer to a
skillet or glass baking dish.

Saute the vegetables in the rest of the butter and then put them
in the skillet too.

Mix the egg yolks and cream together in a bowl large enough to hold
twice their volume.

Take some of the liquid from the fish'n'veggies and mix it into
the eggs and cream. Take a little more and do the same. Keep
gradually adding liquid until you have about equal proportions of
fish mixture and egg cream. This will raise the temperature of the
eggs slowly enough to avoid cooking them. Mix it back into the
skillet. Add the shredded cheese and mix.

Cover with a layer of bread crumbs about 1/8th inch thick or so.
Bake it at 350 for 20 minutes or so, or until the bread crumbs are
browned and the whole thing is bubbling. Take it out and let it
set for a while to cool.


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