A spectacular dinner party first course, Melon Copenhagen is a luscious blend of fruits and cream.
ingredients
serves 4
1 pound mushrooms
1/4 cup butter
salt and pepper
parsley
1/4 - 1/2 teaspoon tarragon
chives
1 lemon
1 teaspoon tomato puree
dash Worcestershire sauce
1/4 pint light cream
method
1. Slice or quarter the mushrooms.
2. Heat the butter in a good-sized pan, add mushrooms and season with salt and pepper.
3. Put a few sprigs of parsley, tarragon, a few chopped chives and a sliver of lemon peel into a muslin bag and add to the pan.
4. Cover the pan and simmer until the mushrooms are tender.
5. Remove the muslin bag; blend together the tomato puree, Worcestershire sauce and cream and pour over the mushrooms.
6. Keep on a low heat until the sauce is well heated (do not allow to boil) then turn into a hot serving dish and serve with lemon wedges.
