This looks very much like a recipe I have made for years but lost a few years ago.
They were a family favorite.
Have not made them but am posting for safe keeping until I get a new stove that does not burn my cookies LOL
I have been zmailed that this is a very sticky dough and hard to roll even after an overnight chill.
I did a half batch and chilled for maybe 15 minutes in the freezer a then rolled on a well floured board with no problem.
Could be brands of flour I am not sure. So if you decide to make these you may need to add extra flour.
Plus do not roll to thin .
I would use button , portabellas or Cremini mushrooms as the common mushrooms.
NOTE: The recipe says to rinse the mushrooms but I would not and only brush off any dirt since mushrooms tend to soak up water.
Found this online some where about a year ago.
We love it.
I usually just do two salmon filets and halve the sauce since I cook for just two of us.
But if you do the whole sauce recipe and have leftovers it is great on toast for lunch the next day.
I used skim milk.
Elegant enough for a dinner party
This is a recipe from chef Laura Calder of Food Newtorks French Food at Home.
Very rich and fruit filled. I served it over a scoop of vanilla ice cream.
I also used brandy instead of cognac ( much cheaper)
Next time I make this I will take the seeds out of the kumquats Taste similar to a Fig Newton cookie.
Times are approximate and includes the mascerating time