FRUITS DE MER A thin pancake, rolled around creamed seafood, topped with Parmesan cheese, lightly broiled before serving. These are not too difficult to prepare—and sometimes a double portion might take the place of an entree. 1 cooked lobster tail, or a small tin of lobster meat 1/2 cup fresh crabmenat, or a cleaned medium-sized tin 6 cooked shrimps, coarsely cut 4 Cherrystone clams 4 oysters 4 mushrooms, chopped 1 cup mushroom soup, condensed 1/4 cup Madeira, Marsala, or dry sherry 1 tsp paprika 1 tsp chopped chives 1 T minced parsley 1 T butter 1 T cream, salt, frsh pepper, grated Parmesan cheese 4 thin pancakes or 4 large scallop shells Fruits de mer literally means "fruits of the sea." While it is usually served in a crepe (thin French pancake), it may also appear in scallop shells, buttered ramekins, or simply atop a buttered toast triangle. Heat oven to 500. Combine fish and shellfish with condensed mushroom soup, chopped fresh mushrooms, cream and wine, stir constantly and bring to high heat, then place over boiling water in a double boiler. Simmer gently while you prepare pancakes from any packaged mix. The pancakes should be very thin, cooked individually in butter, in a small skillet. Set them aside to keep warm. Add all other ingredients (seasonings) to fish mixture and continue simmering for 5 minutes, while you butter a long shallow baking dish. Place the pancakes one at a time: that is, place one at the end of the dish, spoon some of the creamed mixture into the center and fold over both pancake edges to cover the filling. Place the next pancake beside the first, etc. until all four crepes have been filled and are neatly distributed along the baking dish. Cover with the remaining sauce, sprinkle generously with grated Parmesan cheese, and broil for 3 minutes or until tops are golden brown.