1 1/2 lb SCALLOPS, SHRIMP, SOLE,

      1 x  SNAPPER, OR A COMBINATION

      1 c  WHITE WINE, COURT BOUILLON

      1 c  SLICED MUSHROOMS

      2 T  SLICED GREEN ONION

      1 ea CLOVE GARLIC, MINCED

    1/4 c  BUTTER

      2 T  FLOUR

    1/4 t  FRESHLY GROUND NUTMEG

      1 x  FRESHLY GROUND WHITE PEPPER

      1 x  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.