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The
cuisine of France, which commands respect around the world, is a
highlight of this pavilion's restaurant, where diners find a wide
choice of classic and regional dishes, also the finest wines.*
GRATIN
DE CREVETTES
French
Baked Shrimp with Cheese**
4
tablespoons butter
1/4 cup minced onions
3 tablespoons flour
1 cup hot milk
1/4 cup dry vermouth
1 teaspoon salt
1/4 teaspoon whie pepper
1/4 cup heavy cream
1 pound cooked shrimp, diced
1/4 pound mushrooms, sliced and sautéed
1/3 cup grated swiss cheese
Melt
3 tablespoons butter in a saucepan; sauté the onions 5 minutes. Blend
in the flour until smooth, remove from the heat and stir in the milk,
vermouth, salt, and pepper. Return to medium heat and cook,
stirring steadily, to the boiling point, then cook 5 minutes longer.
Stir in the cream, shrimp, and mushrooms. Taste for
seasoning. Divide the mixture among 6 individual buttered
ramekins or spread in a buttered 8-inch pie plate. Sprink the
top
with the cheese and dot with the remaining butter. Bake on
the
upper shelf of a pre-heated 425 degree oven 10 minutes or until top is
delicately browned.
6 Servings, as a first course.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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