Fluppanii

4 CUPS OF YUCCA ROOT(SHREDDED) 1/2 CUP OF MELTED BUTTER SALT AND PEPPER 2 CUP OF FRESH FISH CHOPPED (WE ARE USING PERCH) 2 CUPS OF SHRIMP( SHELLED AND DEVEINED) 1 CUP OF WHIPPING CREAM 2 CUPS OF CHOPPED MUSHROOMS 1/2 CUP OF COOKED BACON 1/3 CUP OF CHOPPED CHIVES 1/4 LEMON JUICE+3 EGG YOLKS 2 tAVBLESPOONS OF CAYEENE PEPER 3 TABLESPOONS OF GIN 1/4 CUP OF BUTTER 2 CUPS OF BREAD CRUMBS PUREE SHRIMP AND FISH, ADD BREAD CRUMBS AND BACON, ADD ALL REMAINING INGREIDENTS EXCEPT CREAM, PULSE UNTIL SMOOTH,ADD CREAM MIX UNTIL COMPLETELY SMOOTH. MIX YUCCA ROOT AND BUTTER FILL A MUFFIN TIN,IN A TEFLON MUFFIN PAN LINE EACH CUP WITH YUCCA ROOT, MAKING A CUP, FILL CUPS WITH FISH MIXTURE BAKE UNTIL THE CUP EDGES ARE BROWN