| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Baking potatoes |
| 1/3 |
c |
Butter |
| 1 |
c |
Finely chopped shallots |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Cream |
| 1/4 |
lb |
Sliced fresh mushrooms |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne |
| 1/2 |
c |
Dry sherry wine |
| 2 |
|
Egg yolks; beaten |
INSTRUCTIONS
Cut and cook potatoes as in above recipe. In a skillet, melt butter and
saute shallots. Stir in flour and cook 3-5 minutes stirring constantly.
Add cream and stir until thickened, then add the mushrooms, salt and
cayenne and cook for about 3 minutes. Beat sherry and egg yolks together
and quickly stir into the hot mixture. Put the potatoes in an ovenproof
baking dish, and pour the Thermidor sauce over potatoes. Bake at 300 for 20
minutes to heat thoroughly. FROM: CAROLE ROCK (TSTW72B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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