PATTY5

I made it with colossal shrimp, which I had velveted first. Very good! Will definitely be making again!

I made this, but used shrimp and cognac. So my review is skewed. It's what I had on hand and was economical. The sauce had a lighter taste than if I had used sherry or madiera. Next time I'd use sherry for sure. Sauce was a snap to make. Served over basmati rice.

I have tried other recipes that add in some dark beer or ale. I think that is traditional since it is a common tavern fare. Also, I think the dry mustard is important. Not everybody keeps some handy but we all should.

Fantastic

BLAND. For savory, I guess I expected herbs, although I knew it didn’t have any. Won’t be making again without major enhancements.

Great for Saturday morning.