Stewed Mushrooms & Queens
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 F...
Ingredients
- 1/2lbmushrooms
- 1/2lbqueens (bay scallops)
- 1/4pt milk
- 1/4pt single cream or jersey milk
- 11/2 tb flour
Directions
- 1
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
- 2
Put them into a pan with the cold milk (and cream if using)
- 3
Three-quarters cover the pan and bring quickly to a fast simmer
- 4
Add the bay leaf and a little salt and reduce the heat to very low
- 5
Three-quarters cover the pan again and leave to stew gently for 5-6 minutes
- 6
Strain to separate the liquid from the mushrooms, discard the bay leaf and keep the mushrooms warm in a very low oven
- 7
Make a smooth rich sauce with the butter, flour and creamy mushroom cooking liquor
- 8
Stir in at least 1/2 teaspoon each tarragon vinegar and anchovy essence