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Baked Mushrooms

(Vaughan’s Vegetable Cook Book)

Hold the mushrooms by the stems, dip them in boiling hot water a moment

to help loosen the skin, cut off their stems. Boil the parings and stems

and strain. Pour this water over the mushrooms chopped fine, add parsley

and stew about forty minutes. Then add six eggs well beaten. Pour this

mixture into buttered cups and bake quickly. Serve with cream sauce.

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