Mushrooms With Cream Sauce Recipe

Dissolve two ounces of butter in a stewpan, mix in the yolks of two eggs

lightly beaten, the juice of a lemon, and a pinch of pepper and salt,

stir this over the fire until thickened. Have ready half-a-pint of plain

butter sauce, and mix all gradually together, with a small tin of

champignons, or about the same quantity of fresh mushrooms chopped and

stewed gently for ten minutes in a little broth or milk. Stir them with

the liquor in which they have stewed into the sauce, and let them stand

for a few minutes, then spread the mixture on to neat slices of toasted

bread. The sauce must be a good thickness, so that it will not run off

the toast, and care must be taken in the first process not to oil the

butter or make the sauce lumpy.

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