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Mushroom and Eggs

Ingredients

  • 4 hard-boiled eggs
  • 1/4 pound of mushrooms
  • 1 teaspoonful of parsley chopped very fine
  • 1 ounce of butter
  • pepper and salt

Instructions

Stew the mushrooms in the butter, and season well; chop up the eggs and mix them with the mushrooms, adding the parsley; heat all well through, and serve on sippets of toast.

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Source

Dr. Allinson's Cookery Book (1915).


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