Mornay sauce 1/4 cup butter or margarine — softened
1 teaspoon salt
1/4 cup flour
1/4 teaspoon white pepper
2 cups hot milk
1/4 cup grated Romano cheese
1/4 cup grated parmesan cheese
——————— 8 fresh mushrooms — to 10
1 tablespoon butter or margarine — to 2
6 fillets of sole — about 8-12 ounces
6 1/2 ounces canned crab OR
4 1/4 ounces canned shrimp — OR combo of both
fresh parsley — chopped 6 1/2 ounces canned artichoke hearts
Pour all Mornay Sauce ingredients in a blender. Cover and blend on high for 30 seconds. pour in top of a double boiler and cook over simmering water for 15 mi nutes, stirring occasionally OR thicken in a microwave oven.
Meanwhile lightly saute the mushrooms in 1 to 2 tablespoons butter. Roll the so le fillets around the crab, shrimp, or combination. Place rolls in a greased 1 1/2 quart baking dish. Cover with the Mornay sauce. Sprinkle with chopped parsl ey and arrange the mushrooms and artichokes around the rim of the dish. Freeze.
When thawed, bake, uncovered, for 30 minutes at 350
Summary of processes: slice: 8 to 10 mushrooms freeze in: 1 1/2 qt. baking dish serve with: Lemon Rice, peas, blueberry muffins