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.