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The recipe states in the ingredients listing, 1 1/2 quarts of shellfish veloute.......it would have made it so much easier for the normal cook if a recipe for the veloute had been included. The everyday cook would not have a clue as to what shellfish veloute even is. It's an elegant recipe, but worthless to most people, without the veloute recipe included.

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Wiz-Of-Ahhs May 30, 2001

I have submitted recipes for making

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Chef Luis Aguilar June 15, 2001
Lobster Enchiladas w/White wine sauce