Vol-au-vent With Scampi

Preparation:

Preparation: Boil the scampi in salted water, drain and peel them. In a saucepan, sauté the onion cut into very thin slices in a knob of butter. When they have become transparent, add a pinch of curry and a teaspoon of flour, mix carefully. Pour in the milk little by little, then add a teaspoon of tomato sauce diluted with a little warm water. Salt, pepper and leave to thicken. Quickly incorporate the egg yolk and the filtered lemon juice. Stir, add the scampi and immediately remove from the heat. Fill the vol-au-vents with the mixture. Keep them for 5 minutes in a preheated oven at 150 degrees before serving.