Using ingredient chablis

Bayou La Batre Shrimp Mornay

• 2 tbs
• 1/2 dry vermouth (white)
• 475 ml milk
• 300 gr unpeeled shrimp (fresh)
• 130 gr sea scallops
• 120 gr chablis
• 110 gr round buttery (crushed)
• 60 gr gruyere cheese (shredded)
• 55 gr butter
• 55 gr parmesan cheese (grated)

Bienville Sauce

• 6 egg yolks
• 1 chablis
• 1/2 fish stock
• 240 ml cream (heavy)
• 130 gr lump crabmeat
• 120 gr shrimp (very)
• 90 gr flour
• 85 gr butter
• 16 gr egg shade
• 1 gr rout fillets

Chicken-asparagus Rolls

• 12 asparagus spears (fresh)
• z
• 170 gr mushrooms (sliced)
• 45 gr chablis
• 5 ml lime juice
• 2 gr tarragon (dried whole)
• 1 gr parsley (minced fresh)

Crawfish Monsigneur

• 6 drops tabasco
• 1 crawfish tails
• 1/2 chablis
• 130 gr mushrooms (fresh sliced)
• 120 ml skim milk
• 110 gr egg noodles (cooked)
• 30 ml water
• 30 ml corn oil margarine (salted)
• 18 gr pimientos (chopped)
• 16 gr green onions (thin)

Oysters And Bacon Soubise

• 2 arrowroot
• 1 onion (chopped)
• 1 oysters
• 1 wild rice
• 1/2 chablis
• 950 ml cream (heavy)
• 240 ml chicken broth
• 130 gr bacon (chopped)
• 120 ml water
• 28 gr butter

Pork Chops With Dill

• 6 pork chops
• 230 ml sour cream
• 120 gr chablis
• 80 ml water
• 60 gr green onions
• 45 gr mushrooms
• 45 gr butter
• 16 gr flour
• 5 ml worcestershire sauce
• 3 gr salt

Red Snapper Stew

• 1 1/2 snapper
• 1 clove garlic
• 1 chablis
• 1 potato
• 1 bay leaf
• 1 parsley
• 350 ml water
• 270 gr tomatoes (whole)
• 240 gr onion
• 100 gr celery

Scallops Saute

• 250 gr sea scallops (fresh)
• 190 gr snow peas (fresh)
• 30 gr chablis
• 14 gr margarine
• 7 ml lemon juice
• 3 gr parlsey (chopped fresh)
• 1 gr dillweed (dried)
• 1 gr pepper (freshly ground)
• 2 slices stalks celery

Shrimp Flambe

• 3 egg yolks
• 2 garlic (cloves)
• 1 pimiento (diced)
• 500 gr unpeeled shrimp (fresh)
• 110 gr butter
• 34 gr green pepper (chopped)
• 30 ml brandy wine sauce hollandaise sauce (white)
• 30 gr onion (chopped)
• 30 ml sour cream
• 30 ml lemon juice

Spinach-ricotta Stuffed Shells

• 15 macaroni (cooked jumbo)
• 5/8 skim ricotta
• 190 gr spinach (chopped fresh)
• 120 gr onion (chopped)
• 110 gr cabbage (minced)
• 30 gr chablis
• 3 gr parsley (minced fresh)
• 1 gr pepper divided
• 1 gr salt
• 1 gr nutmeg (ground)

Steamed Stuffed Clams

• 18 cherrystone clams
• 1 chablis
• 1 scallion
• 130 gr pork
• 22 gr mushrooms (fresh)
• 16 ml soy sauce
• 8 gr cornstarch
• 6 gr ginger root
• 2 gr salt
• 2 ml sesame oil

Basil Sauce

• 1 chablis
• 1 lemon
• 240 ml clam juice
• 220 gr sweet butter
• 60 ml wine vinegar (white)
• 60 ml cream (heavy)
• 14 gr butter
• 6 slices shallots
• 4 slices garlic (cloves)
• some basil

Chilled Minted Cantaloupe Soup

• 2 1/2 cubed cantaloupe
• 1 mint sprigs (fresh)
• 60 gr chablis
• 45 ml yogurt (plain)
• 20 gr sugar
• 1 gr mint (chopped fresh)