Ingredients

1 lb. haddock
Meat from 2 lobsters
1 lb. scallops
1 lb. clams
1 lb. shrimp
White Cream Sauce
1 1/2 C. sherry wine
2 Tbsp. cornstarch to thicken
Dash paprika
1 can cream of mushroom soup

Cooking Instructions

CREAM SAUCE: Melt 4 tablespoons butter or margarine over low heat. Add slowly until blended 4 tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and gradually stir in 2 cups milk. Return to heat. Cook until thick and smooth, stirring constantly. Saute all seafood slowly a little at a time in frying pan. In drippings and the sherry; boil 1 minute. Add paprika and thicken with cornstarch. Add to cream sauce; blend well. Add seafood. Serve on toast tips or prepared frozen pastry shells.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)