1/2 lb Mushrooms
1/2 lb Queens (bay scallops)
1/4 pt Milk
1/4 pt Single cream or jersey milk
Tarragon vinegar
Anchovy essence
1 sm Bay leaf
Fresh parsley
1 1/2 tb Butter
1 1/2 tb Flour
Fried breadcrumbs; -OR-
Triangles of fried bread
Slice the mushrooms thickly. Put them into a pan with the cold milk
(and cream if using). Three-quarters cover the pan and bring quickly
to a fast simmer. Add the bay leaf and a little salt and reduce the
heat to very low. Three-quarters cover the pan again and leave to
stew gently for 5-6 minutes. Strain to separate the liquid from the
mushrooms, discard the bay leaf and keep the mushrooms warm in a very
low oven.
Make a smooth rich sauce with the butter, flour and creamy mushroom
cooking liquor. Stir in at least 1/2 teaspoon each tarragon vinegar
and anchovy essence. Leave to simmer for 2-3 minutes then season to
taste with salt and pepper. Quickly stir in the queens and
immediately reduce heat to low. Half cover the pan and cook for just
5 minutes. Stir occasionally during this time and be sure to keep
the heat very low - only a very occasional bubble should break the
surface of the sauce or the shellfish may toughen.
Draw the pan away from the heat, quickly stir in the mushrooms and
check seasoning. Then turn the contents of the pan into a warmed
gratin dish (or divide it between warmed scallop shells for an
elegant first course). Sprinkle with parsley and garnish with fried
crumbs or triangles of fried bread. Serve alone as a first course,
or as a main course accompanied by some green beans and a little rice
or a loaf of warm French bread.
Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer.
Source: Philippa Davenport in "Country Living", September 1988. Typed
for you by Karen Mintzias
