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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