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Scallops En Casserole

1/2 pint (I cup) white stock 2 heaping tablespoonfuls (2 ozs.) butter 1/4 pint (1/2 cup) cream I small onion 2 shallots I heaping tablespoonful (I oz.) flour 3 egg yolks 3 chopped mushrooms Some small pieces puff pastry Salt, pepper, and red pepper to taste Put the scallops and mushrooms into a casserole with one tablespoonful of the butter, cover, and let cook for ten minutes.

Peel and chop finely the onion and shallots, blanch them in water, and drain.

Put them into an earthenware pan with the remainder of the butter and cook until a light brown color; stir in the flour, mix for a few minutes over the