Post by April B. on Sept 30, 2003 11:06:35 GMT -6
Fricassee of Eggs, Mushrooms and Onions
INGREDIENTS:
3 eggs
4 oz mushrooms
2 medium onions
1 oz butter
1 heaped tsp plain flour
1/4 pint single cream
2 tbsps water
1 tbsp lemon juice
1 tbsp chopped parsley or chives
1 clove garlic
salt and freshly ground black pepper
hot buttered toast or boiled rice to serve
Put the eggs into cold water and bring to the boil, allowing 12 minutes from cold. Run under cold water, shell and cut the eggs into quarters.
Slice the onions, wipe and quarter the mushrooms and crush the garlic.
Melt the butter in a heavy-bottomed pan, add the onions, cover with a lid and soften the onions over a low heat until they are transparent but not coloured. Add the quartered mushrooms and the garlic and continue to simmer these in the covered pan for a further 5 minutes, tossing regularly. Sprinkle the flour over the onions and mushrooms and stir in well.
Add the cream and water and bring the sauce to the boil. Simmer for 2 or 3 minutes. If the sauce is too thick or buttery add a little more water. Season well with salt and pepper and add the lemon juice.
Just before serving, carefully fold in the quartered eggs without breaking them, add the chopped parsley and then allow to heat through, which will only take a minute or so.
Serve this fricassee with hot buttered toast or with plain boiled rice.
INGREDIENTS:
3 eggs
4 oz mushrooms
2 medium onions
1 oz butter
1 heaped tsp plain flour
1/4 pint single cream
2 tbsps water
1 tbsp lemon juice
1 tbsp chopped parsley or chives
1 clove garlic
salt and freshly ground black pepper
hot buttered toast or boiled rice to serve
Put the eggs into cold water and bring to the boil, allowing 12 minutes from cold. Run under cold water, shell and cut the eggs into quarters.
Slice the onions, wipe and quarter the mushrooms and crush the garlic.
Melt the butter in a heavy-bottomed pan, add the onions, cover with a lid and soften the onions over a low heat until they are transparent but not coloured. Add the quartered mushrooms and the garlic and continue to simmer these in the covered pan for a further 5 minutes, tossing regularly. Sprinkle the flour over the onions and mushrooms and stir in well.
Add the cream and water and bring the sauce to the boil. Simmer for 2 or 3 minutes. If the sauce is too thick or buttery add a little more water. Season well with salt and pepper and add the lemon juice.
Just before serving, carefully fold in the quartered eggs without breaking them, add the chopped parsley and then allow to heat through, which will only take a minute or so.
Serve this fricassee with hot buttered toast or with plain boiled rice.