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Crayfish thermidor
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| 4 crayfish tails | |
| 30 g | butter |
| 30 g | flour |
| 1 T | mustard |
| 1/2 cup | sherry |
| 1 1/2 cups | strained white stock |
| 1 cup | fried mushrooms |
| 1/2 cup | cheese |
| 1 cup | fresh cream |
| Salt | |
| pepper | |
Dice boiled crayfish tails. Blend butter and flour over low heat, add stock and stir until smooth and creamy. Add remaining ingredients and cook for a further 5 mins. Fill shells with mixture. Top with cheese and breadcrumbs and brown under grill.
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