| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 4 |
oz |
Fresh mushrooms — sliced |
| 2 |
tb |
Flour |
| 1 |
c |
Light cream |
| 1 |
|
Whole egg yolk — lightly |
|
|
Beaten |
| 2 |
tb |
Sherry |
| 1 |
ts |
Lemon juice |
|
|
Salt |
|
|
Pepper |
|
|
Paprika |
| 1 |
|
Whole truffle — minced |
|
|
(optional) |
INSTRUCTIONS
Melt butter in a small saucepan. Saute mushrooms for 2 to 3 minutes.
Sprinkle flour over mushrooms and butter and stir one minute. Add the light
cream and cook over medium heat, stirring constantly until sauce boils.
Stir one tablespoon sauce into beaten egg yolk. Add egg yolk mixture to
sauce and continue cooking, stirring, until sauce is desired thickness. DO
NOT BOIL. Season with sherry, lemon juice, salt, pepper, and paprika to
taste. Stir in minced truffle if desired and remove from heat.
Recipe By : Elizabeth Powell
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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