Recipes > Eggs,
Recipes > Vegetables > Mushrooms > Eggs and Mushrooms

Eggs and Mushrooms


Pick over half a pound of mushrooms, cut them in small pieces like dice, and put them to stew in the oven with plenty of butter, pepper, and salt. Make a thick white sauce, and you may add to it the juice from the mushrooms when they are cooked; then stir in the mushrooms. Take three hard-boiled eggs, and separate yolks from whites. Put into a shallow vegetable-dish the whites cut up in small pieces, pour over them the bechamel with the mushrooms, and finish up by sprinkling over the top the hard-boiled yolks, which you have crumbled up with a fork.


Print recipe/article only


Attributed to Mme. Braconnière.


The Belgian Cookbook (1915).

comments powered by Disqus