Broiled Mushrooms Recipe

Select large flap mushrooms for broiling. Wash, skin and stem them, lay

them on a dish, sprinkle with salt and pepper and pour a little olive

oil over each mushroom, let them stand one hour. Broil on a gridiron

over a nice clear fire. Place on a dish and serve with the following

sauce: Prepare the stock as before by boiling the stems and skins in

water and then straining. Mince two or three mushrooms fine, add to the

stock, with a teaspoonful of minced parsley, a few drops of onion juice,

a small lump of butter, cook for fifteen minutes, then add a cupful of

cream, an even teaspoonful of flour wet with some of the cream and

rubbed smooth. Let it all cook together for three minutes, then add the

beaten yolk of an egg, stir well, remove from the fire at once and

serve.

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