Eggs and Mushrooms

Ingredients

• Peel and wash carefully 1 lb. of fresh mushrooms
• with a tablespoonful of butter
• add a glass of sherry wine

Method

1. 1

   Cook mushrooms gently with butter, salt, and lemon juice for 10 minutes.

2. 2

   Add sherry wine, thicken with flour, and bring to a boil.

3. 3

   Serve with poached eggs on top of the sauce.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 24. The excerpt below is the record exactly as published.

Eggs and Mushrooms. Peel and wash carefully a lb. of fresh mush- rooms. Place them in a saucepan and cook gently, with a tablespoonful of butler, a pinch of salt and a few drops of lemon juice. Cook for ten minutes, then add a glass of sherry wine

Cook this with the app: pantry check, scaling, and the assistant.