1 1/2 lb SCALLOPS, SHRIMP, SOLE,
SNAPPER, OR A COMBINATION
1 c  WHITE WINE, COURT BOUILLON
1 c  SLICED MUSHROOMS
2 tb SLICED GREEN ONION
1    CLOVE GARLIC, MINCED
1/4 c  BUTTER
2 tb FLOUR
1/4 ts FRESHLY GROUND NUTMEG
FRESHLY GROUND WHITE PEPPER
SALT
1 c  MILK

Lightly poach the fish in the court bouillon until opaque.
Remove the fish and reserve the liquid. Cook the mushrooms,
green onions, and garlic in the butter until tender. Blend in
the flour, nutmeg, and white pepper aqnd salt to taste. Add the
milk and reserved liquid all at once. Stir constantly until well
blended. Cook over low heat until thick and bubbly. Add the
fish. Heat and serve.