Ingredients
- 16 pastry shells prepared
- 12 tails (cooked)
- 1 tabasco
- 1 according to directions
- 110 gr butter
- 32 gr flour
- 1 package cream of celery soup
- 1 package cream of mushroom soup
- some shallots
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)
