SC - Bidding for Feast

[upsxdls_osu@ionet.net]

Greetings all.  I just had to share this recipe with you all.  Mistress 
Margherita made this dish for last cooks guild and it is DELICIOUS.  She 
lists the site where the recipe comes from and it seems as though it could 
very well be peri-oid at least.  She ditched the suggested topping of mashed 
potatoes and used a crust.  This is now on my front line recipe list.
Olwen


>From: Weaver8002 at aol.com
>Lord Hans -
>here's my receipe from the last meeting.
>Margherita
>
>SCALLOP PIE
>
>8 x Large scallops*
>  300 ml Milk
>  2 x Salt and pepper
>  2 T Butter
>  1 T Flour
>  1/2 lb Mushrooms, sliced
>  4 T Med.sweet white wine
>  1 lb Fresh mashed potatoes
>
>* Or 4 scallops and an equal amount of any white fish.  Or more scallops,if
>you like.
>
>Clean the scallops and cut in half, then simmer in the milk for 15 minutes.
>Strain, reserving the liquid.  Heat 1 tablespoon of the butter and stir 
>inthe
>flour, cook for about a minute, stirring, then add the milk
>gradually,stirring all the time to avoid lumps.  Seasonwith salt and 
>pepper,
>add the sliced mushrooms and simmer for about 10 minuteslonger; then add 
>the
>sherry or wine and finally the scallops.  When hot,transfer to an ovenproof
>dish and cover with mashed potatoes, making sure theycover the fish right
>to the edges.  Dot with the remaining butter and bake in a moderate
>oven,350F, for 20-30 minutes, or until the top is turning brown.
>
>
>  THE SITE THIS IS FROM IShttp://www.ibmpcug.co.uk/~owls/irishlst.htm
>
>First – loose thepotatoes.  Use a piecrust instead.
>Added nutmeg.
>300 ML = 1 1/4 CUPS. I use a cup & a half.  I had12 – 15 scallops.
>
>

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