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Crab and scallop Mornay
Fruit and vegetables
½ small
onion
, finely sliced
2 heaped tbsp snipped
chives
3 heaped tbsp finely chopped curly
parsley
(optional)
Tins, packets and jars
30g/1oz
plain flour
Cooking ingredients
1
bay leaf
1½ tsp English
mustard powder
25g/1oz white
breadcrumbs
, made with crust-less day-old bread
flaked sea salt and freshly ground
black pepper
Dairy, eggs and chilled
knob of
butter
500ml/18fl oz whole
milk
30g/1oz
butter
, plus extra for greasing
2 tbsp
single cream
25g/1oz
Gruyère
cheese, finely grated
25g/1oz
Gruyère
cheese, finely grated
Meat, fish and poultry
6 large diver-caught
scallops
, shucked (keep the shells)
100g/3½oz white or brown (or a mixture) handpicked
crabmeat
Other
3 tbsp
white wine
Back to recipe
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