Coquilles St. Jacques LbNA #66802
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Add Location| Owner: | k102988  |
|---|---|
| Plant date: | Apr 27, 2014 |
| Location: | Trout Brook Valley |
| City: | Weston |
| County: | Fairfield |
| State: | Connecticut |
| Boxes: | 1 |
| Found by: | mattyfungos |
|---|---|
| Last found: | Mar 3, 2016 |
| Status: | FFa |
| Last edited: | Apr 27, 2014 |
Crow Hill Preserve. There is a brook running near marker 43. There is a stone wall running besides the brook. There is a opening in the stone wall. The LB is underneath rocks near the wall's opening. A light colored flat stone conceals the LB. After stamping, please return the LB and the flat stone the way they were originally placed. Thanks.
Ingredients:
1 pound bay scallops
1 small onion, sliced
1/2 lemon, sliced
1 bay leaf
1/2 cup dry white wine
1/2 cup water
3 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean
2 tablespoons all-purpose flour
1/2 cup milk
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Pinch cayenne
2 tablespoons minced parsley
2 tablespoons minced green onions
1/2 cup heavy cream
1/2 cup shredded Gruyere
1/2 cup fine dry bread crumbs
1 tablespoon melted butter
1 teaspoon Essence, recipe follows
1/4 cup grated Parmesan
Ingredients:
1 pound bay scallops
1 small onion, sliced
1/2 lemon, sliced
1 bay leaf
1/2 cup dry white wine
1/2 cup water
3 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 teaspoon minced garlic
6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean
2 tablespoons all-purpose flour
1/2 cup milk
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Pinch cayenne
2 tablespoons minced parsley
2 tablespoons minced green onions
1/2 cup heavy cream
1/2 cup shredded Gruyere
1/2 cup fine dry bread crumbs
1 tablespoon melted butter
1 teaspoon Essence, recipe follows
1/4 cup grated Parmesan