1/2 lb Mushrooms

    1/2 lb Queens (bay scallops)

    1/4 pt Milk

    1/4 pt Single cream or jersey milk

           Tarragon vinegar
           Anchovy essence
      1 sm Bay leaf

           Fresh parsley
  1 1/2 tb Butter

  1 1/2 tb Flour

           Fried breadcrumbs
           -OR Triangles of fried bread
  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.