Eggs and Mushrooms

Ingredients

• half a pint of mushroom buttons
• a little lemon-juice
• some large onions
• some good gravy
• pepper
• salt
• mustard
• four eggs

Method

1. 1

   Prepare mushrooms by soaking in lemon juice, then slice and fry with onions in butter.

2. 2

   Add gravy and yolks of hard-boiled eggs, seasoning to taste.

3. 3

   Garnish with egg whites and parsley.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 491. The excerpt below is the record exactly as published.

Four eggs will cut slices enough for this dish. Time, ten minutes to di-ess eggs ; two or three minutes to wami the mixture. Sufficient, two eggs to each person. Eggs and Gravy. — Put a young well- fed fowl into a stewpan with four ounces of butter, some spice, a faggot of herbs, and half a dozen small onions, let it brown slightly and equally ; add half a pint of stock, close the lid tightly, and finish the cooking over a very slow fire. Parboil the liver of the fowl in some good gravy, remove it, and poach half a dozen eggs in the same liquor. Rub down the liver to a paste, and use it to thicken the gravy in which the fowl has been stewed. Place the fowl on a hot dish, with balls of spinach round it ; lay a poached egg on each ball, flattening it with the back of the slice ; pom- the gravy over the fowl, and serve hot. Time, one hour to stew the fowl. Eggs and Milk. — Beat six eggs with two ounces of loaf sugar and a pint of milk ; put the whole into a pie-dish, which set for three- quarters of an hour in a bain-riiaric. AVhen done, sprinkle it with powdered sugar, pass the red-hot shovel over the top, and serve either hot or cold. Eggs and Mushrooms. — Cut off the ends and stalks from half a pint of mushroom buttons, put them into a basin of water with a little lemon- juice as they are done. Drain and sUce them with some large onions, which fry in butter. Put them into a stewpan with some good gravy and the yolks of hard-boiled eggs, sliced separately from the whites, or sinmier all in good fresh butter, flavoured with eschalot vinegar, and seasoned with pepper, salt, and mustard

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