Often made by Mary Lechasseur on Christmas Eve and shared with James T. Pratt.
1 lb. fish fillets
1 lb. scallops, fresh or frozen and thawed
5 cups milk
1 (10 oz.) can lobster
2 (6 oz.) cans oysters, drained
6 tablespoons butter 1/2 cup Five Roses All-Purpose Flour
1 can condensed mushroom soup
1½ cups cooked rice
1½ cups dry bread crumbs
1/4 cup melted butter
Place fillets and scallops in a large saucepan; cover with milk and cook slowly- about 8 minutes. Drain and reserve milk. Reserve juice from lobster and set aside. Break fillets into bite-size pieces and combine with scallops, lobster and drained oysters. Melt butter in saucepan and blend in Five Roses Flour. Stir in reserved milk gradually. Add mushroom soup and juice from lobster. Stir constantly over medium heat until thick and smooth. Pour a layer of sauce into a buttered 3-quart casserole. Add a layer of cooked rice, then a layer of fish. Repeat, ending with a layer of sauce. Sauté bread crumbs in melted butter; sprinkle on top. Heat in a moderate oven (350°F.) 1 hour before serving.
Yield: 15 to 18 servings.