Text 3079, 85 rader
Skriven 2006-07-09 11:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Drawn - and quartered
=============================
 -=> Quoting Dave Drum to Jim Weller <=-

 GJ> What is "drawn butter"?
 
 JW> He's right; I was wrong. The recipe I supplied is badly mis-named.

 DD> Your recipe was more a form of beurre blanc.

Sort of. But a proper beurre blanc has heavy cream in it, no flour, no
water. The recipe I supplied is a sort of butter enriched white sauce
but I don't really know what it should properly be called.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Scallops With New Potatoes And Morels In Cream Sauce
Categories: French, Scallops, Mushrooms, Sauces
  Servings: 8

      1 kg very fresh scallops
    100 g  fresh morels
     50 ml Coteaux du Layon
           or other sweet wine
    100 ml chicken stock
    100 ml whipping cream
      2    firm carrots, with their
           tops on
     20 g  butter
      4 sm sorrel leaves
      1 kg small new potatoes
      1    French shallot
           SPICE BLEND:
      1 TB mace
      1 ts long pepper
           Cider vinegar
           Coarse salt

Preliminary preparation: The scallops should be alive and should close
up when you touch them. Shell the scallops and reserve the nuggets.
Rinse well under running water. Drain thoroughly and refrigerate. Split
the morels in half and rinse them well under running water. Cut the
carrots into thin strips, leaving on a little of their green stems.
Prepare the spice blend, grinding the mace and long pepper in a coffee
mill. Chop the shallot very finely. Wash the new potatoes, rubbing them
with coarse salt. Wash the young sorrel leaves as well as 12 nice
scallop shells. Keep the shells warm: you will need 3 for each plate.

Just before serving: Cook the new potatoes in a little salted water with
a knob of butter. Saute the morels in butter. When they have exuded
their water, add another piece of butter and the chopped shallot. Once
the shallot is translucent, season the mushrooms. Deglaze the pan with
the sweet wine. Boil rapidly, then add the chicken stock. Cook for 4 to
5 minutes at a simmer. Remove the morels and add the cream to the
liquid, boiling rapidly for 2 minutes while whisking. Add a pinch of the
spice mixture and keep warm. Meanwhile, cook the carrot sticks for 2
minutes in a little water and butter. Cook the seasoned scallops very
briefly in a hot non-stick skillet. Deglaze with a drizzle of cider
vinegar. Place the potatoes and morels in the cream sauce and bring
gently to a simmer.

Presentation: To serve, place the scallops in the reserved shells (3 per
serving) and position on the top part of each plate. At the bottom
arrange the potatoes and morels. Garnish attractively with the carrot
strips and sorrel. Add a pinch of spice over everything. Serve the
remaining sauce on the side.

Wine suggestion from sommelier Emmanuel An Alsace Pinot-Gris Grand Cru
to balance the richness of this dish

Olivier Roellinger
Maisons de Bricourt
Bretagne, France

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... <weak grin> Heh heh. I thinks I has revealed my ignorance.
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