Pompano Pappilot

1 lb. Pompano

1/4 lb. shrimp

2 onions

2 egg yolks

1/4 lb. crawfish (I could never get these so doubled the shrimp)

1/2 pt. boiled milk

1/4 lb. butter

2 Tbsp. flour

Nutmeg and salt to taste

Boil shrimp and crawfish in shells until done. (Med. shrimp take 5 min. at most) Cool and shell. Chop very fine. Chop onions very fine. Saute onions in butter until limp and yellow. Add shrimp and crawfish, Add flour. Stir until smooth. Then add milk, and egg yolks, stirring constantly with wooden spoon to make a very heavy white sauce. Season with salt and nutmeg. Cool. Now cut Pompano in half, skin and fillet. (You know me - I'd buy four nice fillets of 4 oz. each) Now, you need four sheets of vegetable parchment paper, but you can use brown grocery bags. On each piece of paper, place 3 Tbsp. of the heavy sauce and top with a fillet. Pour over a little melted butter and fold, sealing as you would for the freezer by folding over at the top. Place the 4 pkg. in a well-buttered baking pan and bake in a hot oven for 15 min. Serve hot in paper packages. As you can see, this takes a bit of time, but can be prepared ahead up until the time of baking.