Advertisement
6
servingsEasy
Published 1966
Melt the butter in the top of a double boiler and sauté the mushrooms and green pepper in it. Add the flour and blend well. Add the cream all at once, stirring vigorously with a wire whisk. Add salt and pepper.
Beat the egg yolks and blend with the sherry. Add to the cream sauce.
Add the crabmeat and chopped clams and cook just long