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“From my collection of handwritten recipes 1960's.”
READY IN:
30mins
SERVES:
4
YIELD:
4 filled patty shells
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash mushrooms; remove stems. Coat mushroom stems and caps with the flour; brown in butter about 5 minutes, until all moisture has evaporated. Add cream, sherry, salt and nutmeg; cook, uncovered, about 2 minutes, till heated through. Add a little of the hot mixture to beaten egg yolks; stir into mushroom mixture and cook, stirring constantly, till mixture bubbles. Cook 2 minutes more. Serve in warm patty shells.

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