6 mushrooms
1 green pepper
3 egg yolks
3 oz. butter
2 tsp. diced pimentos
4 oz. shrimp
4 oz. lobster meat (langostino can be substituted)
4 oz. crabmeat
3 1/2 oz. flour
1 pt. cream

Slice caps of 6 mushrooms and 1 green pepper. Cook slowly in butter in a covered skillet for about 5 minutes. Add diced pimentos, simmer slowly for 1 minute. Add cooked shrimp and lobster meat thoroughly blending.

Melt 4 ounce butter over a low flame then add flour to make a smooth paste. Be sure not to brown it. Add cream very slowly stirring constantly over a low flame. Simmer for a minute or two and add salt and pepper to taste.

Beat egg yolks and add to cream sauce. Pour cream sauce into seafood stirring constantly. Line buttered casserole with crabmeat. Pour balance of seafood into casserole. Sprinkle with buttered bread crumbs or cheese and heat in oven.