Eggs with Mushrooms

Ingredients

• Five eggs
• Two tablespoonfuls butter
• Three tablespoonfuls mushrooms
• One teaspoonful lemon-juice
• Salt and white pepper

Method

1. 1

   Melt butter, add mushrooms, and heat.

2. 2

   Stir in lemon juice, then add eggs, salt, and pepper, cooking until thick.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 6. The excerpt below is the record exactly as published.

EGGS WITH MUSHROOMS. Five eggs. Two tablespoonf uls butter. Three tablespoonf uls mushrooms. One teaspoonful lemon-juice. Salt and white pepper. Melt the butter, put in the mushrooms, and let them get hot through. Squeeze the lemon- juice over them, stir in the eggs, add salt and pepper, and cook until thick. 28 £0e €0aflngs©t*0 puppet LYONNAISE EGGS. To two tablespoonf uls of butter, melted in the chafing-dish, put a small onion, sliced very thin and a couple of sprigs of parsley, minced, and cook until the on- ions are lightly browned. Add a gill of milk in which has been dissolved a tea- spoonful of flour, stir two or three min- utes, and lay in six hard-boiled eggs, each cut into four slices. Let them simmer for a few minutes, handling them care- fully, as they break readily. FRICASSEED EGGS. Six hard-boiled eggs, each cut crosswise into four thick slices. One cup good gravy or stock. In nearly all of the recipes which call for stock canned consomme may be used, or failing this, beef extract. (Jijeginnmg mii§ f#e (Egg 29 One teaspoonful butter. One very small onion, minced fine. One tablespoonful chopped parsley. Two teaspoonfuls flonr. Salt and pepper at discretion. Cook the onion in the butter, stir in the flour, and when it bubbles add the stock. When it is boiling hot lay in the eggs gently, not to break them. Let them cook three or four minutes, or un- til smoking hot. Season, sprinkle with parsley, and serve on fried bread. CURRIED EGGS. Six hard-boiled eggs, sliced as in pre- ceding recipe. One tablespoonful butter. One tablespoonful flour. One small onion, minced. Half pint white stock. Two tablespoonfuls cream. One teaspoonful curry-powder. Half teaspoonful salt. Brown tlie onion in the melted butter, stir in the flour and curry-powder, mixed together. When they bubble add the stock, stir until thick and smooth, put in the cream and the sliced egg. Salt to taste, and cook until the eggs are heated through. A SCOTCH RAREBIT. Six hard-boiled eggs, coarsely chopped. Two tablespoonf uls butte

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