Mushroom and Egg Toast

Ingredients

• three table-spoonfuls of butter
• a slight grating of nutmeg
• cream
• salt
• pepper
• the eggs
• the mushrooms
• slices of toast

Method

1. 1

   Cut the mushrooms into dice, and fry them for one minute in one tablespoonful of the butter.

2. 2

   Beat the eggs, salt, pepper, and cream together, and put them in a saucepan.

3. 3

   Add the butter and mushrooms to these ingredients.

4. 4

   Stir over a moderate heat until the mixture begins to thicken.

5. 5

   Take from the fire and beat rapidly until the eggs become quite thick and creamy.

6. 6

   Have slices of toast on a hot dish.

7. 7

   Heap the mixture on these, and garnish with points of toast.

8. 8

   Serve immediately.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 187. The excerpt below is the record exactly as published.

three table-spoonfuls of butter, a slight grating of nutmeg. Cut the mushrooms into dice, and fry them for one minute in one table-spoonful of the butter. Beat the eggs, salt, pepper, and cream together, and put them in a saucepan. Add the butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the eggs become quite thick and creamy. Have slices of toast

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