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Eggs Stuffed With Mushrooms

(Bread, Biscuit, And Rolls.) - (The Golden Age Cook Book)







Boil half a dozen eggs hard; when done pour cold water over them, shell

and cut in half lengthwise; take out the yolks, mash them and add three

ounces of fresh mushrooms that have been chopped very fine and cooked

tender in a teaspoonful of butter; season with salt and pepper to taste

and stir in a dessertspoonful of cream, mix thoroughly. Fill the whites

with this mixture, rounding the top to the shape and size of a whole

yolk; sift some fine bread crumbs over the top and tiny bits of butter,

brown a moment in the oven. Arrange on a dish and pour a white sauce

around them in which an ounce of chopped and cooked mushrooms has been

stirred, garnish with parsley and serve.











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