| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Vegtables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Sliced or whole fresh mushrooms |
| 3 |
tb |
Butter |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Chopped sage; opp. |
| 1 |
tb |
A/p flour |
| 1 |
|
Egg yolk |
| 1 |
|
Lemon ; juice of |
|
|
Salt and pepper to taste |
INSTRUCTIONS
If using whole mushrooms, wipe the mushrooms clean; do not wash. Trim and
slice them. Saute over high heat in 2 tb butter for 5 minutes, stirring
often.
Scatter the parsley and sage over the mushrooms and season with salt and
pepper.
In a sauce pan melt the remaining butter and stir in the flour, egg yolk
and lemon juice. Stir well and place over low heat for a few minutes to
thicken, but do not boil.
Pour this sauce over the mushrooms and turn off the heat. Transfer to
serving dish and serve immediately.
Posted to MM-Recipes Digest V4 #303 by valerie@nbnet.nb.ca (valerie) on Nov
23, 1997
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