Preparation:
process the seafood in a food processor or a grinder to a fine grind saute the shallots, celery, peppers, and carrots until tender remove from heat and allow to cool completely combine vegetables, seafood, eggs, wine, and mushrooms-mix well stuff loosely into sausage casings chill for 4-8 hours before poaching in fumet serve hot or grill to brown lightly and serve hot |
