| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains, Vegetables |
|
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 250 |
g |
Assorted Mushrooms |
| 50 |
ml |
Mushroom Sauce; (approximately) |
| 2 |
|
Whole Eggs; (beaten) |
|
|
Seasoning |
| 30 |
g |
White Button Mushrooms |
| 100 |
ml |
Double Cream |
| 1 |
sm |
Glass of Sherry |
|
|
Seasoning |
| 2 |
|
Eggs |
| 250 |
ml |
Milk |
| 125 |
g |
Flour |
| 1 |
|
Dsp Poppy Seeds |
| 1 |
pn |
Salt |
| 1 |
|
Leek; (finely shredded) |
| 2 |
tb |
Plain Flour; (seasoned) |
| 250 |
ml |
Vegetable Oil; (approximately) |
INSTRUCTIONS
SAUCE
PANCAKES
GARNISH
1. Prepare sauce by slicing the button mushrooms and drying in the oven on
a baking tray for 7 minutes.
2. 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.
3. Prepare pancakes by blending ingredients together and heating a small
frying pan to smoking point. Pour butter in pan and cool 4 pancakes.
4. Fry the 225g of assorted mushrooms in a hot frying pan. Season and
reserve.
5. Add a little of the sauce (as described in point 2.) to the cooked
mushrooms. Season and add the egg.
6. Put the pancake inside a small ramekin or dariole mould and fill with
mushroom mix.
7. 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.
8. 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 160ºc /
170ºc.
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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