2 -4 tablespoons curry powder (depending on your taste)
4 -6 tablespoons flour (for thickening)
3 cups chicken stock (heated)
1/2 cup heavy cream (18 %)
2 teaspoons parsley
1 lb shrimp (cooked)
1 lb scallops (cooked)
1 lb any other desired seafood (can be left out if desired)
6 -8 vol-au-vent cases, cooked
salt and pepper
Steps:
Heat butter in frying pan.
When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
Mix in curry powder and flour; mix again.
Cook 1 minute uncovered over medium heat.
Pour in chicken stock and season well.
Cook 8 to 10 minutes uncovered over medium heat.
Add cream and parsley, mix well.
Continue cooking 3 to 4 minutes.
Stir in seafood; simmer 2 to 3 minutes over low heat.
Fill vo-au-vent shells and serve.
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