1 sm. onion stuck with 3 cloves
4 peppercorns
1 bay leaf
Top leaves of 1 celery stalk
1 slice of lemon
1 tsp. salt
2 c. water

Combine all ingredients in a pan, bring to the boil; cover and simmer for 20 minutes. Strain off liquid and reserve for use. 1/2 lb. scallops, washed & dried 1/2 lb. fillets of sole 2 c. court bouillon 1/2 c. white wine 3 tbsp. butter 1 1/2 tbsp. flour Salt & pepper Dry bread crumbs Grated cheese Scallop shells, washed & dried

Poach scallops and sole in court bouillon and wine for 5-6 minutes, remove seafood, flake sole and set aside. Bring liquid to the boil and cook briskly to reduce quantity to 1 cup; strain and reserve.

Melt 1 tablespoon of the butter in a pan, stir in flour, salt and pepper; cook 1-2 minutes; gradually stir in reserved liquid and bring to the boil, stirring constantly until sauce is thick and smooth. Place scallop shells on broiler tray. Place portions of shrimp, scallops and sole onto shells or individual dishes and spoon white sauce over; sprinkle top with bread crumbs and cheese and dot with remaining butter. Place tray under the broiler 2 inches from high heat and cook 4-5 minutes until tops are golden brown.