Mushrooms With Madeira
|Butter||1⁄4 Cup (4 tbs)|
|Madeira wine||2 Tablespoon|
|White onions||8 Small|
|Minced parsley||1 Tablespoon|
|Minced chervil||1 Tablespoon|
Melt the buiter and cook onions in it for five minutes.
Do not brown.
Add the mushrooms that have been washed but not peeled.
Whole mushrooms make the most attractive service, so slice only the stems.
When well coated with butter, add the minced herbs, the flour, the bouillon and the seasoning.
Cook until the onions are tender slowly of course.
Add the Madeira and cook one minute.
A delicious entree or specialty for chafing dish parties.