Fine English Cookery/Michael Smith 1998

Fricassee of Eggs, Mushrooms and Onions
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
3 eggs 125 g/4 oz mushrooms 2 medium onions
30 g/1 oz butter 1 heaped tsp plain flour 125 ml/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



1 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.
2 Slice the onions, wipe and quarter the mushrooms and crush the garlic.
3 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.
4 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.
5 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.
6 Serve this fricassee with hot buttered toast or with plain boiled rice.

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