INGREDIENTS

INSTRUCTIONS

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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 9.3mg
Sodium: 12mg
Potassium: 152.6mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: 1.8g
Protein: 2.1g