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*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Eggs Ranchero


Pueblo Room
Contemporary Resort

Yield: 4 servings

Ingredients:
  • ½ pound chorizo sausage
  • 1 tbsp butter
  • ½ cup medium diced green pepper
  • ½ cup medium diced Spanish onion
  • 1 cup diced fresh tomato
  • 1 cup tomato juice
  • ½ tsp salt
  • ⅛ tsp Tabasco sauce, if desired
  • 8 fresh eggs
  • Butter or oil
  • 1 cup grated Cheddar cheese

Directions:
Bake chorizo at 350 degrees F for 25 minutes. Drain grease from chorizo. Cool. Remove skin and cut into ¼ inch slices.

Heat butter in a medium saucepan and saute pepper and onion, stirring, until onion is transparent. Ad tomato and tomato juice, salt, Tabasco sauce and sliced chorizo. Cover and simmer 30 minutes. Spread sauce in a buttered 11x7 inch pan.

Fry eggs, sunny side up in an egg ring, or cut around cooked yolk with a 3 inch biscuit cutter. Transfer eggs and cooked to top of sauce. Sprinkle eggs with grated Cheddar cheese. Bat at 350 degrees F until cheese is melted.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Quiche Pie Shell


Walt Disney World

Yield: One 9 inch or Two 4 inch pie shells

Ingredients:
  • 1 ¼ cups all purpose flour
  • ¼ tsp salt
  • ½ cup shortening
  • ¼ cup cold water (approximately)

Directions:
Blend flour, salt and shortening with a pastry blender. Add water and stir with a fork until mixture forms a ball. On a lightly floured board, roll out doubt to fit pie plate(s). Make edges as high as possible. For unbaked pie shells, set aside for filling. For baked pie shell, bake at 350 degrees F for 12 minutes. Do not brown. Remove from over and cool on rack.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Swiss Cheese Ramekin

Top of the World
Contemporary Resort

Yield: 2 servings

Ingredients:
  • 2 tbsp finely minced onion
  • 2 tsp margarine
  • 1 egg
  • ½ cup heavy cream
  • ⅛ tsp salt
  • ⅛ tsp white pepper
  • ⅛ tsp nutmeg
  • ⅛ tsp garlic powder, if desired
  • 4 oz (1 ¼ cups) grated Swiss cheese
  • 2 4 inch unbaked pie crusts (see recipe here)


Directions:
Saute minced onion in margarine until tender, not browned. Set aside to cool.

In a small bowl, gently beat together eggs, cream and seasonings. Mix onions and cheese. Divide between crusts. Pour cream mixture over cheese in crust. Bake at 350 degrees F for 30 minutes or until firm and golden brown. Serve at once. Recipe can be doubled.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Duchess Quiche


King Stefan’s Banquet Hall
Fantaslyand
Magic Kingdom

Yield: One 9 inch quiche

Ingredients:
  • 4 strips bacon, diced
  • ½ cup diced onion
  • 2 cups (12 oz) diced Swiss cheese
  • ½ cup (3 oz) diced ham
  • 1 9 inch pie shell (see recipe here)
  • 4 eggs
  • 1 ½ cups milk
  • ¼ tsp salt
  • ⅛ tsp white pepper
  • 1/16 tsp nutmeg
  • ¼ cup grated Parmesan cheese

Directions:
In a large saucepan, saute bacon until crisp. Remove from pan with a slotted spoon and drain on paper towel. Cool and dice bacon. Saute onion in bacon fat until tender. Remove from pan with a slotted spoon and drain on paper towel. Discard bacon fat. When bacon is cooled, dice in small pieces.

In a separate bowl, combine bacon, onion, cheese and ham. Mix well and place in a pie shell.

Beat eggs, add milk and spices and pour over mixture in a pie shell. Sprinkle with Parmesan cheese. Bake at 350 degrees F for about 45 minutes or until knife blade inserted in center of pie comes out clean. Serves 6 to 8.
 


*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Pizza Quiche


Farmer’s Market
The Land
EPCOT Center

Yield: 1 quiche

The filling for Pizza Quiche is in twoparts. The Caponatta can be made in advanced and will keep for 4 or 5 days under refrigeration. Make the liquid part of the filling as needed.

Pie Crust (see recipe here)

Caponatta

Ingredients:
  • 1 tbsp olive oil
  • 2 tbsp finely chopped onion
  • 1 small garlic clove, minced
  • 1 small zucchini, unpeeled, sliced (1 cup)
  • ½ small eggplant, unpeeled, cubed (1 ¼ cups)
  • 2 tbsp chopped black olives
  • 2 tbsp tomato paste
  • ¼ tsp ground thyme
  • ¼ tsp leaf oregano, rubbed
  • ⅛ tsp nutmeg
  • ½ tsp salt
  • Freshly ground pepper to taste
  • 1 cup canned whole tomatoes, diced and drained

Directions:
Heat olive oil in a medium skillet and saute onion until lightly browned. Stir in garlic. Add zucchini and cook 5 to 7 minutes longer. Add eggplant and olives. Continue cooking for a few minutes. Add tomato paste and seasonings and blend well. When zucchini and eggplant are almost tender, blend in diced tomatoes. Reduce heat and continue cooking until tomato is heated through. Cool. Makes about 3 cups or enough for 2 to 3 quiches.

Liquid Filling

Ingredients:
  • ½ cup shredded Swiss cheese
  • ½ cup shredded Gruyere cheese*
  • ½ cup grated Parmesan cheese
  • 1 cup Caponatta
  • ½ cup shredded Provolone cheese
  • 8 slices pepperoni
  • 1 ¼ cups liquid nondairy creamer
  • 2 eggs
  • ¼ tsp salt
  • ⅛ tsp white pepper

Directions:
Blend Swiss, Gruyere and Parmesan cheeses and spread evenly over pie shell. Spread Caponatta evenly over the cheese. Spread Provolone cheese over Caponatta and cover with pepperoni. Mix liquid nondairy creamer, eggs, salt and pepper. Pour over ingredients in pie shell. Bake at 350 degrees F for 45 minutes or until knife blade inserted in center comes out clean.

*Swiss cheese can be used if Gruyere cheese is not available.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Cheese Quiche


Plaza Restaurant
Main Street, U.S.A.
Magic Kingdom

Yield: 1 quiche

Filling

Ingredients:
  • 1 ½ cups half and half
  • 4 eggs
  • ¼ tsp salt
  • 9 oz shredded Gruyere cheese
  • 9 oz shredded Swiss cheese
  • 4 oz shredded Parmesan cheese
  • 1/16 tsp nutmeg
  • 1 9 inch Quiche Pie Shell (see recipe here)

Directions:
Combine half and half with eggs and salt, mixing well. Mix together cheeses and nutmeg, and spoon into bottom of pie shell. Pour half and half mixture over cheese. Bake at 350 degrees F for 45 minutes or until knife blade inserted in center comes out clean. Serves 6 - 8.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Scotch Eggs


Rose & Crown Pub & Dining Room
United Kingdom Showcase
EPCOT Center

Yield: 4 servings

Ingredients:
  • 1 pound sausage meat (half beef and half pork)
  • 1 cup chopped parsley
  • ½ tsp rubbed sage
  • ½ tsp ground thyme
  • 8 hard cooked eggs, peeled
  • ¾ cup flour
  • ½ tsp salt
  • Freshly ground pepper to taste
  • 2 eggs, beaten lightly
  • 1 cup fine dry bread crumbs
  • Deep fat or oil for frying
  • Bread
  • Mustard Mayonnaise Sauce (see recipe below)

Directions:
Mix sausage with parsley, sage and thyme. Shape into 8 flat patties and wrap around eggs, covering egg completely. Dredge in flour which has been mixed with salt and pepper. Then roll in egg and cover with crumbs. Heat fat or oil to 375 degrees F and fry eggs for about 5 minutes, until sausage is cooked and eggs nicely browned. Serve hot or cold on two slices of bread with Mustard Mayonnaise Sauce.

Mustard Mayonnaise Sauce

Ingredients:
  • 2 cups mayonnaise
  • ¼ cup white Chablis
  • 2 tsp dry mustard
  • 1 ½ tsp Old English Mustard
  • Salt to taste
  • ½ tsp Worcestershire sauce
  • ⅛ tsp cayenne pepper
  • 1 tbsp fresh lemon juice

Directions:
Mix all ingredients gently into mayonnaise, stirring lightly to blend. Chill. Makes 2 ¼ cups.
 


*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Seafood Quiche


Walt Disney World Shopping Village Seafood Festival

Yield: 1 nine-inch quiche

Ingredients:
  • 3 cups chopped fresh spinach
  • 2 tbsp water
  • 1 medium onion, diced
  • 3 tbsp butter
  • ½ cup (3 oz) scallops
  • ½ cup (3 oz) raw shrimp, peeled and diced
  • ½ cup (3 oz) cod, haddock or other white fish, diced
  • 4 eggs
  • 2 cups heavy cream or half and half
  • 1 tsp salt
  • ¼ tsp white pepper
  • 1 partially baked 9 inch pie shell with high sides
  • Quiche Pie Shell (see recipe here)

Directions:
Bring spinach and water to a boil in a covered saucepan. Let cook 1 minute. Drain and cool. Saute onion in butter in an 8 inch skillet until tender. Add scallops and shrimp and continue cooking until shrimp is pink, about 2 minutes. Add diced fish and cooled spinach. Drain off any liquid.

Mix eggs with cream, salt and pepper, beating until well blended. Spoon fish and spinach into pie shell. Pour cream mixture carefully over seafood. Bake at 350 degrees F for 45 minutes or until knife inserted in center comes out clean.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Plaza Shrimp Tempura


Plaza Inn
Main Street
Disneyland

Yield: 6 servings

Ingredients:
  • 1 ½ pounds shrimp in shell (16 to 20 count)
  • 1 egg
  • 1 cup water
  • 1 tsp vegetable oil
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp salt
  • Oil for frying

Directions:
Shell and clean shrimp, leaving tails on. Split through back, cutting almost through, until shrimp can be spread flat. Rinse well and dry.

Beat egg with water and 1 tsp vegetable oil. Add flour, cornstarch and salt and beat to make a smooth batter.

Heat oil to 375 degrees F in a deep fryer or saucepot. Dip shrimp into batter, holding by tail. Gently lower into oil. When shrimp rise to surface, turn over and continue cooking until golden brown, about 3 minutes altogether. Remove with slotted spoon and drain on paper towels. Serve at once with shrimp sauce or Chinese mustard.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Seafood Crepes


Village Restaurant
Empress Lilly
Walt Disney World Shopping Village

Yield: 4 servings

Prepare this dish in 4 parts. First make the crepes, then the Fish Veloute, thirdly the filling for the crepes and lastly the topping.

Crepes

Ingredients:
  • 2 large eggs ⅛ tsp salt
  • 2 tbsp butter, melted and cooled
  • 1 tsp sugar
  • ¾ cup all-purpose flour
  • 1 cup milk

Directions:
Beat egg, salt, butter and sugar in a mixing bowl with a whisk until blended. Add flour and milk alternately, beating until smooth. Chill, covered, for 1 to 2 hours.

When ready to make crepes, heat 6 or 7 inch frying pan until moderately hot. Oil lightly and pour 3 tbsp batter into pan. Tilt pan to make thin layer. Brown lightly on both sides. Stack with piece of wax paper between each crepe.

Fish Veloute

Ingredients:
  • 6 tbsp butter
  • 6 tbsp flour
  • 1 cup fish stock
  • ¾ cup dry Vermouth
  • 2 fish bouillon cubes
  • ¾ cup Chablis wine
  • Salt and pepper to taste

Directions:
Heat butter and flour together, stirring, for 2 minutes. Slowly add fish stock, Vermouth, bouillon cubes and Chablis, stirring with a whisk until bouillon cubes are dissolved and mixture is thick and smooth. Cook 5 minutes, stirring. Taste and add salt and pepper as needed. Makes 2 ½ cups.

Filling

Ingredients:
  • ¼ pound tiny bay shrimp
  • ¼ pound Alaskan King Crab
  • 1 tbsp Minors Lobster Base
  • ¼ cup clarified butter
  • Pepper to taste
  • 1 ¼ cups Fish Veloute

Directions:
Saute shrimp, crab and lobster base in butter for about 5 minutes. Add pepper to taste. Stir in Fish Veloute. Set aside.

Topping

Ingredients:
  • 1 ¼ cups Fish Veloute
  • ¾ cup heavy cream, whipped
  • 1 ⅛ cups warm Hollandaise Sauce (see recipe here)

Directions:
Add Fish Veloute and whipped cream to Hollandaise and whip together until blended.

Assembling of Seafood Crepes

Ingredients:
  • 8 crepes
  • Filling
  • Topping

Directions:
Put about ¼ cup filling down center of crepe and fold sides up over filling. As they are filled, put seam side down in a well buttered baking dish which will just hold crepes. When all crepes are filled, pour sauce over crepes in pan and bake at 400 degrees F for 10 to 15 minutes or until sauce is bubbling and browned.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Crevettes a la Provencale


Club 33
New Orleans Square
Disneyland

Yield: 4 servings

Ingredients:
  • 16 large shrimp, peeled and cut in half
  • ¼ cup butter
  • ¼ tsp seasoned salt
  • 1 tbsp finely minced shallots
  • 1 tbsp finely minced garlic
  • ¼ tsp dried thyme leaves
  • ½ cup dry Sauterne wine
  • 2 whole ripe tomatoes, peeled and diced
  • Hot cooked rice or noodles

Directions:
Rinse and dry shrimp.

Heat butter in a large skillet or saute pan until quite hot. Add shrimp and salt and cook and stir for 1 ½ minutes. Add shallots, garlic and thyme and cook 1 more minute. Add wine and tomatoes. Cook, stirring, 2 to 3 minutes longer or until mixture is slightly thickened. Do not overcook. Serve with rice or noodles.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Royal Seafood Newburg


King Stefan’s Banquet Hall
Fantasyland
Magic Kingdom

Yield: 4-6 servings

King Stefan’s Fish Sauce

Ingredients:
  • ⅛ tsp freeze-dried shallots or 1 tsp chopped fresh shallots
  • ¼ tsp chopped garlic
  • 5 tbsp chopped onions
  • 6 tbsp Sauterne wine, divided
  • 7 tbsp margarine
  • 6 tbsp flour
  • 1 tsp paprika
  • ⅛ tsp ground ginger
  • ¼ tsp salt
  • ⅛ tsp white pepper
  • ⅛ dry mustard
  • 3 cups hot fish stock
  • ½ fish bouillon cube
  • ¼ cup half and half
  • ⅛ tsp lemon juice
  • 1 ½ tbsp dry sherry

Directions:
Combine shallots, garlic, onions and 2 tbsp of Sauterne in a large saucepan. Simmer until wine is evaporated. Add margarine and melt. Stir in flour, paprika, ginger, salt, pepper and mustard. Cook and stir over medium heat for 10 minutes. Stir in fish stock, fish bouillon and half and half with whisk. Cook, stirring occasionally, for 20 minutes. Add lemon juice, remaining Sauterne and sherry. Strain sauce. Makes 3 ½ cups.

Preparation of Seafood for Newburg

Ingredients:
  • 5 tbsp Sauterne wine
  • 1 tbsp lemon juice concentrate
  • ½ bay leaf
  • ½ cup chopped onions
  • 1 ⅓ cups water
  • 7 oz grouper or other white fleshed fish
  • 7 oz scallops
  • 7 oz raw medium shrimp, peeled and deveined
  • 1 ½ cups sliced mushrooms
  • ⅔ cup butter
  • 4 to 6 English muffins or hot cooked rice

Directions:
Combine Sauterne, lemon concentrate, bay leaf, chopping onions and water in a saucepan. Cut grouper into 1 inch cubes. If scallops are large, cut in half and add with shrimp and mushrooms to liquid. Bring to a boil and simmer 3 minutes. Drain, discarding liquid and bay leaf. Mix with hot Fish Sauce and serve over toasted English muffins or rice.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Seafood Royale


Liberty Tree Tavern
Liberty Square
Magic Kingdom

Yield: approximately 8 cups

First, prepare Liberty Square Fish Sauce, then prepare the Newburg Sauce.

Liberty Square Fish Sauce

Ingredients:
  • ⅛ tsp freeze-dried shallots
  • ¼ clove fresh garlic
  • 1 oz chopped onion
  • 1 oz Sauterne wine
  • 7 tbsp margarine
  • 3 oz flour (bulk weight)
  • 1 tsp paprika
  • Dash of ground ginger
  • ¼ tsp salt
  • ⅛ tsp white pepper
  • Dash of dry mustard
  • 3 cups hot fish stock prepared by boiling fishbone, onions, celery and carrots, then strain in fine mesh strainer and discard
  • ½ tsp fish bouillon
  • 2 oz half and half ⅛ tsp lemon juice
  • 2 oz Sauterne wine
  • 1 ½ tbsp sherry wine

Directions:
Combine shallots, garlic, onions and 1 oz Sauterne in large saucepan. Heat until wine is dry. Add margarine and flour (note that flour quantity is by avoirdupois weight, equivalent to approximately 6 oz measure by cup), stirring to make a roux (flour paste), then add paprika, ginger, salt, pepper, and mustard. Stir on medium heat for 10 minutes. Add fish stock, fish bouillon and half and half. Cook another 20 minutes. Add lemon juice, 2 oz Sauterne and sherry. Heat, strain out garlic, onions and shallots to bring sauce to smooth consistency.

In separate saucepan, prepare Newburg Sauce as follows:

Newburg Sauce

Ingredients:
  • 3 oz Sauterne wine
  • 1 oz concentrated lemon juice
  • ½ bay leaf
  • 3 oz chopped onion
  • 7 oz grouper, 1 inch cubes
  • 7 oz scallops
  • 7 oz shrimp
  • 6 oz mushrooms
  • 11 oz water
  • 5 ⅔ oz margarine
  • Hot cooked white rice

Directions:
In small pan, combine wine, lemon juice, bay leaf, onions, grouper, scallops, shrimp, mushrooms and water. Bring to a boil and heat for 3 minutes. Drain, discard water and bay leaf. Add this mixture and margarine to Liberty Square Fish Sauce and stir only until blended. Heat to serving temperature and serve over hot rice.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Maryland Crab Cakes


Village Restaurant
Walt Disney World Shopping Village

Yield: 6 servings

Ingredients:
  • 1 pound crab-meat
  • 1 egg
  • 3 tbsp bread crumbs
  • 2 tsp Old Bay Spice
  • Salt and white pepper to taste
  • 1 tsp lemon juice
  • Butter and vegetable oil

Directions:
Pick over crab meat to remove any bits of shell. Combine crab-meat lightly with remaining ingredients until blended. Shape into 6 cakes about 1 inch thick. Saute quickly in half butter and half oil in frying pan, turning to brown both sides. Or cakes can be baked at 450 degrees F for 7 to 10 minutes.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Empress Lilly Sauteed Crab-meat


Empress Lilly
Walt Disney World Shopping Village

Yield: 4 servings

Ingredients:
  • 6 tbsp butter, divided
  • 2 tbsp flour
  • ½ tsp salt
  • White pepper to taste
  • 1 cup milk
  • 4 tbsp Sauterne wine
  • 2 tsp Dijon mustard
  • 3 tbsp finely chopped shallots
  • 1 cup (8 oz) crab-meat
  • 3 tbsp snipped fresh dill
  • Toast points for 4
  • Paprika

Directions:
Heat 2 tbsp of the butter in a saucepan. Add flour and cook, stirring, for 2 minutes. Stir in salt, pepper and milk. Cook and stir until mixture is thickened and smooth. Stir in wine and mustard. Set aside.

Heat remaining butter and saute shallots until lightly browned. Add crab-meat and continue sauteing 4 to 5 minutes, stirring. Fold into sauce with dill. Serve over toast points and sprinkle with paprika.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Crab Imperial with Mustard Dill Sauce


Fisherman’s Deck
Empress Lilly
Walt Disney World Shopping Village

Yield: 4 servings

Prepare Crab Imperial in three parts. First, the Mustard Dill Sauce, then the Sauce Cardinal. Saute crab-meat and put the dish together to serve.

Mustard Dill Sauce

Ingredients:
  • ⅓ cup yellow mustard
  • ⅓ cup finely chopped fresh dill or to taste
  • 1 cup mayonnaise
  • Salt and pepper to taste

Directions:
Lightly mix all ingredients. Chill until needed. Makes about 1 ½ cups. Refrigerate unused portions.

Sauce Cardinal

Ingredients:
  • ½ cup dry white wine
  • 4 tbsp butter
  • 4 tbsp flour
  • ½ cup fish stock
  • ⅓ cup dry Vermouth
  • ⅓ cup white Chablis wine
  • 1 fish bouillon cube
  • 14 cup light cream
  • ¼ cup lobster butter
  • 2 tbsp chopped fresh dill or to taste
  • Salt to taste

Directions:
Simmer dry white wine until reduced by half.

Melt butter in a saucepan. Add flour and cook and stir for 5 minutes. With a whisk, stir in fish stock, Vermouth, Chablis, reduced wine and bouillon cube. Cook and stir until mixture thickens and is smooth. Cook 5 minutes longer. Stir in cream, lobster butter and dill. Taste and add salt as needed. Keep sauce warm over hot water. Makes about 2 cups.

NOTE: Lobster butter is the fatty substance found inside the lobster. If unavailable, lobster butter may be purchased or butter may be substituted.

Preparation of Crab Imperial

Ingredients:
  • 1 pound crab-meat
  • 2 tbsp butter
  • 4 tbsp brandy
  • 1 recipe Sauce Cardinal
  • 1 recipe Mustard Dill Sauce (see above)

Directions:
Remove any spines from crab. Heat butter over moderately high heat and saute crab until warm. Add brandy and blaze. Add Sauce Cardinal and stir to coat crab thoroughly. Serve with Mustard Dill Sauce.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Lobster in Mustard Cream Sauce


Empress Room
Empress Lilly
Walt Disney World Shopping Village

Yield: 6 servings

Ingredients:
  • ½ cup clarified butter
  • 6 fresh mushrooms, chopped
  • ½ cup chopped shallots
  • ⅓ cup brandy
  • ⅓ cup dry white wine
  • 6 lobsters (1 ½ pounds each), boiled
  • 2 cups Vin Blanc (white wine sauce)*
  • Cayenne pepper to taste
  • Salt to taste
  • 2 tbsp Dijon mustard
  • ⅛ tsp Worcestershire sauce
  • 1 cup Hollandaise Sauce (see recipe here)
  • ⅓ cup grated Gruyere cheese

Directions:
Heat butter and saute mushroom and shallots until tender. Flame with ⅓ cup brandy. Add white wine and reduce heat.

Remove lobster meat, save shells. Cut lobster into coarse dice and add to sauteed mushroom mixture. Add Vin Blanc, cayenne pepper and salt to taste, mustard and Worcestershire sauce. Cool slightly and stir in Hollandaise sauce. Spoon into lobster shells and top with grated cheese. Brown under broiler.

*Vin Blanc

Ingredients:
  • 3 tbsp butter
  • 4 tbsp flour
  • 1 cup hot fish fumet
  • 1 cup milk or half and half

Directions:
Heat butter and flour together and cook for 2 minutes. Slowly stir in fish fumet; cook and stir with whisk until it comes to a boil. Continue whisking in milk. Cook until thickened. Makes 2 cups. NOTE: Fish fumet is fish poaching liquid make with wine.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Lobster Thermidor


Empress Room
Empress Lilly
Walt Disney World Shopping Village

Yield: 4 servings

Ingredients:
  • 4 tbsp clarified butter
  • 2 tsp chopped shallots
  • 2 ½ cups sliced mushrooms
  • 5 tbsp brandy, divided
  • 2 ¼ cups dry white wine, divided
  • ½ tsp Worcestershire sauce
  • 3 tbsp Dijon mustard
  • Dash of cayenne pepper
  • 4 cups poached or steamed lobster meat
  • Salt to taste
  • 3 cups Hollandaise Sauce (see recipe here)
  • 4 lobster shells
  • Glacage*

Directions:

Heat butter and saute shallots until tender. Add mushrooms and saute 5 minutes. Pour 1 tbsp of the brandy over mushrooms and flame. Add ½ cup of the white wine and reduce heat. Stir in Worcestershire sauce, mustard, cayenne pepper and remaining wine and stir to blend. Mix in lobster, taste for salt. Stir in Hollandaise sauce. Spoon 1 tbsp brandy in each shell and add lobster mixture. Top with Glacage and brown under broiler.

Glacage

Ingredients:
  • 3 tbsp Hollandaise Sauce (see recipe here)
  • 3 tbsp Fish Veloute (see recipe here)
  • 3 tbsp whipped cream

Directions:
Mix thoroughly
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Lolo Vacaviti


Papeete Bay Verandah
Polynesian Village Resort

Yield: 4 servings

Ingredients:
  • 1 ¼ pounds bay scallops
  • ½ cup heavy cream
  • ½ cup half and half
  • ½ tsp salt
  • ⅛ tsp white pepper
  • 1 tsp sugar
  • 5 tsp finely chopped shallots
  • ¼ cup sliced mushrooms
  • 2 tbsp Pernod
  • 1 cup cooked broken shrimp
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 4 puff pastry shells, prepared as directed on package
  • 4 tbsp Hollandaise Sauce, if desired (see recipe here)

Directions:
Wash scallops and remove any pieces of shell. If bay scallops are not available, cut ocean scallops into quarters. Blanch in boiling water for 1 minute. Drain immediately. Set aside.

Put heavy cream and half and half in a saucepan. Add salt, pepper, sugar,shallots, mushrooms and Pernod. Bring to a boil and add scallops and shrimp and simmer 5 to 8 minutes. Dissolve cornstarch in water. Stir in cream; cook and stir until mixture is thickened. Serve in pastry shells and, if desired, top each serving with Hollandaise sauce. Brown under broiler.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Bay Scallops in Cream Sauce


Lake Buena Vista Club
Lake Buena Vista Communities

Yield: 4 servings

Ingredients:
  • ¼ cup butter or margarine
  • ¼ cup flour
  • ½ tsp salt
  • ⅛ tsp white pepper
  • 2 ½ cups hot milk
  • 1 pound bay scallops
  • Hot cooked rice, toast points or buttered crumbs

Directions:
Combine butter and flour in a saucepan and stir with a whip until smooth. Cook, stirring, for 2 minutes. Add salt, pepper and hot milk; cook and stir for about 5 minutes, until mixture is thickened.

Clean scallops, removing any pieces of shell. Rinse and drain. Add to cream sauce and cook 2 to 3 minutes.

Serve over hot cooked rice or toast points. Or spoon into individual casseroles and sprinkle with buttered crumbs. Brown under broiler.
 

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