PAIN GOURMET
Gourmetfranska
2 shallots
10 oz mushrooms
approx 1/3 cup dry white wine
¼ cup milk
1 to 1 ¼ cups heavy cream
salt, white pepper
10 oz un-peeled shrimp, frozen are best
1 egg yolk
Sauté the finely chopped onion with sliced mushrooms in the fat until all the moisture is gone from the mushrooms. Dilute with wine, milk and cream, little by little, and let this mixture simmer until creamy on low heat. Flavour with salt and pepper, add the shrimp (just to be heated, not boil!) and last thicken with the egg yolk. Do not let the sauce boil any more.
Gourmetfranska
This is something for the real
gourmet. Small, crispy, warm breadrolls where the crumb is substituted with the
most delicious filling of shrimp and mushrooms in a fluffy white wine sauce.
6 persons
6 small round breadrolls
butter or margarine2 shallots
10 oz mushrooms
approx 1/3 cup dry white wine
¼ cup milk
1 to 1 ¼ cups heavy cream
salt, white pepper
10 oz un-peeled shrimp, frozen are best
1 egg yolk
Sauté the finely chopped onion with sliced mushrooms in the fat until all the moisture is gone from the mushrooms. Dilute with wine, milk and cream, little by little, and let this mixture simmer until creamy on low heat. Flavour with salt and pepper, add the shrimp (just to be heated, not boil!) and last thicken with the egg yolk. Do not let the sauce boil any more.
Cut a lid off every breadroll
and scoop out most of the crumb. Brush them inside and out with butter or
margarine and toast until golden brown and crisp in the oven at 480F. Distribute the hot shrimp and mushroom stew in the bread bowls.
Enjoy!
Bella
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