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SCALLOPED MUSHROOMS

(Vegetables) - (The International Jewish Cook Book)







Sauté mushrooms and prepare two cups of white sauce for one pound of
mushrooms, add one teaspoon of onion juice. Into a well-greased baking
dish place one-quarter of the mushroom, then one-quarter of the sauce,
and one-quarter of the bread crumbs, continue in this way until all the
sauce is used, pour one cup of cream over this and sprinkle the
remaining crumbs over the top. Bake fifteen minutes in a moderate oven,
or until the crumbs are browned.











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