Mushroom and Eggs
- 4 hard-boiled eggs
- 1/4 pound of mushrooms
- 1 teaspoonful of parsley chopped very fine
- 1 ounce of butter
- pepper and salt
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.
Dr. Allinson's Cookery Book (1915).
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