Instructions: PAN: 12 BY 20 BY 2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN

1. ADD FISH, SCALLOPS AND SHRIMP TO BOILING WATER IN STEAM-JACKETED KETTLE OR STOCK POT. RETURN TO A BOIL. REDUCE HEAT; SIMMER 5 MINUTES.

2. DRAIN. RESERVE LIQUID FOR USE IN STEP

3. PLACE 6 LB 12 OZ (1 GAL) FISH, SCALLOPS AND SHRIMP IN EACH PAN (3-12 BY 20 BY 2 1/2" STEAM TABLE PAN). SET ASIDE FOR USE IN STEP 7 AND NOTE 2. KEEP HOT.

3. RECONSTITUTE MILK WITH RESERVED LIQUID. HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. BLEN BUTTER OR MARGARINE AND FLOUR TO MAKE ROUX; STIR UNTIL SMOOTH. ADD MILK TO ROUX STIRRING CONSTANTLY.

5. ADD SALT, PAPRIKA AND NUTMEG. SIMMER 10-15 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.

6. ADD ABOUT 1 QT SAUCE TO EGG YOLKS WHILE STIRRING CONSTANTLY.

POUR EGG MIXTURE SLOWLY BACK INTO REMAINING SAUCE. STIR TO BLEND WELL.

7. POUR ABOUT 3 1/4 QT SAUCE OVER SEAFOOD IN EACH PAN. STIR GENTLY.

NOTE:

1. IN STEP 6, 1 LB 11 OZ (15) WHOLE EGGS A.P. WILL YIELD 8 OZ EGG YOLKS.

2. IN STEP 7, IF SAUCE IS TOO THICK, ADD 1 CUP HEATED RESERVED LIQUID IN EACH PAN BEFORE SERVING.

SERVING SIZE: 2/3 CUP

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