1/4 lb Butter or margarine
1 bn Shallots -- finely chopped
1/4 c Flour
1 cn Cream of celery soup
1 cn Cream of mushroom soup
12 oz Cooked tails
1 tb Sherry or white wine
Salt and pepper to taste
1 ts Tabasco
16 Pastry shells -- prepared
According to directions

Melt butter or margarine over medium heat and cook shallots 5 minutes. Thoroughly blend in flour, then add both soups. Cook another 5 minutes, then add tails, wine, salt and pepper and hot sauce. Heat thoroughly, then fill pastry shells, top with parsley for garnish.