Eggs And Mushrooms A La Newburg
|Sliced mushrooms||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
|Lemon juice||1 Teaspoon|
|Flour||1 Tablespoon, dissolved|
|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|
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.
Serving size: Complete recipe
Calories 528 Calories from Fat 128
% Daily Value*
Total Fat 14 g20.8%
Saturated Fat 4.2 g20.8%
Trans Fat 0 g
Cholesterol 585.5 mg195.2%
Sodium 1118.2 mg46.6%
Total Carbohydrates 65 g21.7%
Dietary Fiber 2.6 g10.3%
Sugars 19.5 g
Protein 32 g63.1%
Vitamin A 37.8% Vitamin C 6.1%
Calcium 44.2% Iron 20.7%
*Based on a 2000 Calorie diet