Ingredients:
4 tablespoons butter
1 onions, finely chopped
1 carrots, chopped
1 stalk celery, chopped
2 -4 tablespoons curry powder ( depending on your taste)
4 -6 tablespoons flour ( for thickening)
3 cups chicken stock ( heated)
1/2 cup heavy cream ( 18 %)
2 teaspoons parsley
1 lb shrimp ( cooked)
1 lb scallops ( cooked)
1 lb any other desired seafood ( can be left out if desired)
6 -8 vol-au-vent cases, cooked
salt and pepper
Directions:
Heat butter in frying pan.
When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
Mix in curry powder and flour; mix again.
Cook 1 minute uncovered over medium heat.
Pour in chicken stock and season well.
Cook 8 to 10 minutes uncovered over medium heat.
Add cream and parsley, mix well.
Continue cooking 3 to 4 minutes.
Stir in seafood; simmer 2 to 3 minutes over low heat.
Fill vo-au-vent shells and serve.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.