*  Exported from  MasterCook  *
 
                         STEWED MUSHROOMS & QUEENS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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.
  
 
 
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