MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Stewed Mushrooms & Queens
  Categories: Appetizers, Fish/sea, Soups/stews
       Yield: 6 servings
     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