Fresh Mushrooms Sous Cloche
|Fresh mushrooms||1 Pound|
|Water||1 Cup (16 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Mushroom stock||1 Cup (16 tbs) (As Needed)|
|Light cream||1⁄4 Cup (4 tbs)|
Combine water, wine, and 1 tablespoon of butter, add to mushrooms.
Bring to boiling point; cover and let simmer 10 minutes.
Melt remaining 2 tablespoons butter, blend in flour; add mushroom stock in which mushrooms were cooked, and cook, stirring constantly.
Slice the mushrooms thin; add to sauce with the lemon juice.
Cook 5 minutes.
Beat the egg yolk, add cream.
Gradually add mushroom mixture and mix well.
Pour into heated glass bell, seal bottom of bell with round piece of toast cut to fit.
Turn bell over into porcelain shirred-egg dish