Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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