4 T. flour
4 T. butter
2 cups milk
1/4 teaspoon paprika
2 egg yolks, slightly beaten
3 cups cooked seafood (lobster, shrimp, crab, clams)
1 cup sliced, sauteed mushrooms
dry white wine
In a saucepan, melt butter. Stir in the flour and cook for 2 minutes. Remove from
heat. Stir in the milk. Continue to cook, stirring constantly, until the mixture
begins to thicken and starts to boil. Add salt, pepper and paprika. Stir a small
amount of the hot sauce into the egg yolks. Return to remaining sauce and stir. Then add the cooked seafood and mushrooms. Heat thoroughly;
thin, as needed, using the wine.
Cut the top from a loaf of Viennese, Italian, or French bread and remove the soft
center. Brush inside with melted butter and heat in a 375° oven until hot and
crispy. Serve filled with creamed seafood.