Scallops In White Wine Sauce

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   ["Preheat the oven to 375 degrees. In heavy 3 to 4 quart saucepan bring the stock with shallots, celery, parsley, bay leaf and peppercorns to a boil over high heat. Reduce the heat and simmer, uncovered for 20 minutes. Strain this ?????? bouillon through a sieve into 10"" to 12"" enameled or stainless steel skillet and the scallops and mushrooms. Cover and simmer for 5 minutes. Transfer the scallops and mushrooms to a large mixing bowl. Quickly boil the remaining ????? b", "Sauce Parisienne: In a 2 to 3 quart enameled or stainless steel saucepan melt 4 tablespoons of butter over moderate heat. When the foam subsides, lift the pan from the heat and stir in the flour. Return to low heat and cool, stirring constantly for 1 or 2 minutes. Don't let this roux brown. Remove the pan from the heat and slowly pour in the reduced poaching liquid and the milk whisking constantly. Then return to high", "Mix the egg yolks and 1/4 cup cream together in a small bowl and stir into it 2 tablespoons of the sauce, then whisk the now heated egg yolk and cream mixture back into the remaining sauce in the pan. After 30 seconds remove from heat, bring the sauce to a boil, stirring constantly and boil for 30 seconds. Remove from heat and season with lemon juice, salt and pepper. The sauce should coat the", "With a bulb baster, draw up and discard any juices that may have accumulated under the scallops and mushrooms. Then pour in about 2/3 of the sauce Parisienne and stir together gently. Butter 6 scallop shells, set on a baking sheet or in a broiler pan or 6 shallow 4"" baking dishes and spoon the scallop mixture into them. Mash with the remaining sauce and sprinkle with cheese. Bake the scallops in the top 1/3 of the oven for 10 to 15"]

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