Mushrooms And Eggs In Cheese Sauce Recipe
Ingredients
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Lemon juice | 1 Tablespoon | |
| Butter | 1/4 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Milk | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Worcestershire sauce | 1/4 Teaspoon | |
| 3 hard-cooked eggs | ||
| Rice | ||
| Chow mein noodles | ||
Directions
Toss mushrooms with lemon juice.
Melt butter in chafing dish blazer pan.
Add mushrooms, celery, green pepper and onion; saute until almost tender.
Stir in flour, salt and pepper; remove from heat.
Stir in milk gradually; cook over medium heat, stirring constantly, until thickened.
Cook for 2 minutes longer; remove from heat.
Add cheese and Worces- tershire sauce; stir until cheese is melted.
Reserve 1 egg yolk; chop remaining eggs.
Add to sauce; heat to serving temperature.
Do not boil.
Sieve remaining egg yolk; sprinkle on mushroom mixture.
Garnish with parsley.
Place blazer pan over burner.
Serve mushroom mixture over rice and chow mein noo- dles.
Melt butter in chafing dish blazer pan.
Add mushrooms, celery, green pepper and onion; saute until almost tender.
Stir in flour, salt and pepper; remove from heat.
Stir in milk gradually; cook over medium heat, stirring constantly, until thickened.
Cook for 2 minutes longer; remove from heat.
Add cheese and Worces- tershire sauce; stir until cheese is melted.
Reserve 1 egg yolk; chop remaining eggs.
Add to sauce; heat to serving temperature.
Do not boil.
Sieve remaining egg yolk; sprinkle on mushroom mixture.
Garnish with parsley.
Place blazer pan over burner.
Serve mushroom mixture over rice and chow mein noo- dles.
Chef
