Baked Mushroom Pudding Recipe

1/2 pound haricot bean pulp.

6 or 8 button mushrooms.

1 shalot.

2 teaspoons of Worcester or other sauce.

3 eggs.

1 ounce butter.

Pepper and salt to taste.



To obtain the pulp, rub about three-quarters of a pound of well-cooked

beans through a wire sieve, add the mushrooms and shalot very finely

minced, stir in the yolks of the eggs reserving the whites, add

seasoning if required; grease a deep tin or pie dish with the butter,

pour in the mixture, and bake for about half an hour, or until set. In

the meantime beat the whites to a stiff froth, and after beating add

the sauce, turn the pudding on to a hot dish, arrange the froth prettily

over it, and return to the oven to set the egg. Serve quickly.



This pudding may be steamed instead of baked, but the whites of eggs

will not then be required.

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