| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Vegetables |
|
Starter |
4 |
Servings |
INGREDIENTS
| 250 |
g |
Assorted Mushrooms |
| 50 |
|
Mushroom Sauce |
|
|
approximately |
| 2 |
|
Whole Eggs, beaten |
|
|
Seasoning |
| 30 |
g |
White Button Mushrooms |
| 100 |
|
Double Cream |
| 1 |
|
Glass of Sherry |
| 2 |
|
Eggs |
| 250 |
|
Milk |
| 125 |
g |
Flour |
| 1 |
|
Dsp Poppy Seeds |
| 1 |
pn |
Salt |
| 1 |
|
Leek, finely shredded |
| 2 |
T |
Plain Flour, seasoned |
| 250 |
|
Vegetable Oil |
INSTRUCTIONS
Prepare sauce by slicing the button mushrooms and drying in the oven
on a baking tray for 7 minutes. Reduce double cream and sherry
together. Deglaze the mushrooms with a little white wine and add to
cream mixture. Keep on stove on simmer. Season. Prepare pancakes by
blending ingredients together and heating a small frying pan to
smoking point. Pour butter in pan and cool 4 pancakes. Fry the 225g of
assorted mushrooms in a hot frying pan. Season and reserve. Add a
little of the sauce (as described in point 2.) to the cooked
mushrooms. Season and add the egg. Put the pancake inside a small
ramekin or dariole mould and fill with mushroom mix. Put darioles (or
ramekins) in a bain marie into the oven (or on top of the stove) and
cook for 10 minutes to allow egg to set mixture. Turn out pancakes and
serve with a little of the reserved sauce. Deep Fried Leeks 9. Cut
the leeks into 3 inch pieces and cut in half lengthways. 10. Shred
this half with a sharp knife and toss in a little seasoned flour. 11.
Fry for 1 minute in hot vegetable oil (in a saucepan) heated to 160°c
/ 170°c. 12. Remove and drain on tissue and season. 13. Serve as
garnish with pancakes. Converted by MC_Buster. NOTES : Chef:Steven
Saunders Converted by MM_Buster v2.0l.
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