Eggs with Mushrooms a la Casserole

Ingredients

• one and a half pounds fresh mushrooms
• one cup water
• half a cup sherry
• pepper
• salt
• one tablespoon butter
• one tablespoon flour
• some fresh bread crumbs
• from four to six eggs

Method

1. 1

   Cook mushrooms in water and sherry for 15 minutes, cut into pieces.

2. 2

   Make gravy with butter, flour, and mushroom juice.

3. 3

   Add mushrooms to sauce, place in casserole, break eggs on top, sprinkle with pepper, salt, and breadcrumbs.

4. 4

   Add butter, cook in hot oven for 5-8 minutes.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 386. The excerpt below is the record exactly as published.

one tablespoon butter in a frying pan and scramble, fill the eggs, and glaze with a sauterne sauce, decorate with a strip of Spanish pep¬ per across. Serve with a rich cream sauce. Egg with Mince of Chicken, a la Tivoli CEufs a l’Emince de Poulet, a la Tivoli Take a wide loaf of bread, remove the top one inch thick, then remove the crust around; scoop out the centre of the loaf, leaving a shell; spread the loaf of bread with some butter and nearly fill it with the mince of chicken. Take three cups of minced chicken, one raw egg, four tablespoons cream sauce, pepper, salt, and two tablespoons sherry. Mix together, fill the loaf of bread, put into oven and bake until golden brown. When done, pour over the top a cream sauce that has been flavored with sherry and decorate around with quarters of hot hard-boiled eggs. Garnish with parsley. Serve with a supreme sauce for lunch or supper. Eggs with Mushrooms, a la Casserole CEufs aux Champignons, a la Casserole Select one and a half pounds fresh mushrooms, cook in one cup water, half a cup sherry, pepper and salt, for fifteen minutes. When done, cut in large square pieces. Make a little gravy with a tablespoon butter, one tablespoon flour, one cup of the mushroom juice, and some sherry; add the mushrooms to the sauce, put in a casserole. Then break an egg as for poaching, one for each in¬ dividual, from four to six eggs on top of the mushrooms. Sprinkle with pepper and salt and some fresh bread crumbs

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