Mushrooms And Eggs In Cheese Sauce
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
Toss mushrooms with lemon juice.
Melt butter in chafing dish blazer pan.
Add mushrooms, celery, green pepper and onion; saute until almost tender.
Stir in flour, salt and pepper; remove from heat.
Stir in milk gradually; cook over medium heat, stirring constantly, until thickened.
Cook for 2 minutes longer; remove from heat.
Add cheese and Worces- tershire sauce; stir until cheese is melted.
Reserve 1 egg yolk; chop remaining eggs.
Add to sauce; heat to serving temperature.
Do not boil.
Sieve remaining egg yolk; sprinkle on mushroom mixture.
Garnish with parsley.
Place blazer pan over burner.
Serve mushroom mixture over rice and chow mein noo- dles.