|White bread slices||3 Large, decrusted|
|Salad oil||3 Tablespoon|
|Mushrooms||1 Pound, sliced|
|Lemon||1 , juiced|
|Egg yolks||3 , beaten|
|Thin cream||1⁄4 Pint|
|Thick cream||1⁄4 Pint|
|Bacon rashers||4 , grilled|
Cut the bread in 1/4 inch dice, fry in oil until golden brown then drain on kitchen paper.
Put the mushrooms in a pan with the lemon juice and sufficient water to cover.
Bring to boiling point, simmer for 2 minutes then drain thoroughly.
Put the egg yolks blended with the creams in a bowl, over a pan of simmering water.
Stir frequently, allowing the sauce to thicken.
Add the mushrooms and seasoning.
Turn into a shallow, heated dish and top with croutons and bacon.