| | FLAKY PASTRY |
| 2 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 1/4 | c | Cold unsalted butter, cut into bits |
| 1/2 | c | Cold vegetable shortening, cut into bits |
| 1/4 | c | Ice water |
| 1 | | Egg lightly beaten with 1 tablespoon water, for egg wash |
| | FILLING |
| 9 | tb | Ons, unsalted butter |
| 1 | c | Finely chopped onion |
| 1/2 | c | Sliced celery |
| 1/3 | c | Minced carrots |
| 1/4 | lb | Mushrooms, sliced |
| 5 1/2 | c | Bottled clam juice or fish stock |
| 1/2 | c | Dry white wine or white vermouth |
| | Bouquet garni: 12 parsley stems 1 teaspoon dried, thyme, 6 peppercorns and 1 bay leaf tied in a cheesecloth bag |
| 1 | lb | Large shrimp, peeled, deveined and halved lengthwise |
| 1/2 | lb | Sea scallops, halved if large |
| 1/2 | lb | Lump crab meat |
| | About 1-1/2 cups milk |
| 6 | tb | Ons, flour |
| 1/4 | c | Heavy cream |
| 1/4 | c | Freshly grated Parmesan cheese |
| 1/4 | c | Minced fresh parsley |
| 2 | ts | S, Dijon mustard |
| | Freshly-grated nutmeg |
| | Lemon juice |
| | Salt and pepper |
