You are here

Eggs And Mushrooms A La Newburg

admin's picture
Ingredients
  Sliced mushrooms 3 Cup (48 tbs)
  Water 2 Cup (32 tbs)
  Lemon juice 1 Teaspoon
  Flour 1 Tablespoon, dissolved
  Water 2 Tablespoon
  Paprika 1⁄4 Teaspoon
  Cayenne pepper 1 Dash
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Sherry extract 1 Teaspoon
  Eggs 3 Medium, hard-cooked and separated
  Enriched white bread slice 3 , toasted and cut diagonally
  Freshly ground pepper To Taste
  Salt To Taste
Directions

In saucepan combine mushrooms, water, and lemon juice.
Simmer about 10 minutes or until mushrooms are tender.
Remove mushrooms with a slotted spoon and set aside.
Reduce mushroom liquid to about 1/4 cup and stir in flour, paprika, and cayenne pepper.
Add milk and extract if desired, and cook, stirring constantly, until mixture is smooth and thickened.
Chop egg whites.
Add egg whites and mushrooms to sauce.
Put yolks through a sieve.
Serve mushroom sauce on toast, topped with yolks.
Season with salt and pepper.
Divide evenly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Toasted
Ingredient: 
Egg

Rate It

Your rating: None
4.179165
Average: 4.2 (12 votes)