Instructions: MINUTES (par-boil 10; prep 10; bake 20) - - Split the chayotes lengthwise in half. Put in a kettle of cold water with salt to taste. Bring to the boil and let simmer about 10 minutes. Do not overcook or the vegetable will become mushy. Drain and run briefly under cold water. Drain again. Using a spoon, scoop out the flesh and seeds of each half, leaving a shell about 1/8-inch thick or slightly thicker. Set the shells aside. Chop flesh and seeds fine. There should be about 1 cup. - - Peel and devein the shrimp and chop coarsely. There should be about 1 1/4 cups. Set aside. - - When ready to cook, PREHEAT the oven to 425 degrees. Melt half the butter in a saucepan and add the onion and garlic. Cook, stirring, until wilted.

Sprinkle with flour and stir to distribute evenly. Add the milk, stirring rapidly with a wire whisk. When the sauce is thickened and smooth, add the chopped pulp. Bring to a boil, stirring, and add the ginger and scallions.

Remove from the heat and stir in the egg yolk. Let stand to room temperature. Stir in the shrimp, salt, pepper, 1/4 cup of the bread crumbs and the parsley. Use the mixture to stuff chayote halves. Pile up and smooth over. - - Blend the remaining 1/4 cup of bread crumbs and cheese.

Sprinkle the tops with the mixture, patting to help it adhere. Dot with the remaining 2 tablespoons butter. Arrange the stuffed halves in a lightly buttered baking dish and bake for 20 minutes.

NOTES : (First Ballantine Books Edition, 1985). "Mirlitons Farcis aux Crevettes" means "Chayotes Stuffed With Shrimp."

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