Creamed Eggs And Mushrooms With Bacon Curls Recipe

Ingredients for Creamed Eggs And Mushrooms With Bacon Curls Recipe

• 6 hard cooked eggs
• 1/2 lb. mushroom caps
• 1 1/2 cups cold water
• 1/3 cup butter
• 1/3 cup flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk or thin cream
• 1 tablespoon butter
• Thin strips of bacon

Instructions

1. Cut eggs in eighths lengthwise.
2. Remove skins and stems from mushrooms and slice lengthwise.
3. Cover stems and skins with 1 1/2 cups cold water. Slowly heat to boiling point and simmer gently 20 minutes. Strain, but keep broth.
4. Melt 1/3 cup butter and add flour, salt, and pepper. When smooth, add stock strained from mushroom skins with enough milk or thin cream to make 3 cups.
5. Stir until sauce boils.
6. Saute mushroom caps in 1 tablespoon butter for 3 minutes. Add to sauce with the hard cooked eggs.
7. When thoroughly heated, place on a platter and arrange bacon curls over the top.

BACON CURLS

1. Place bacon on a cutting board and press strips out as thin as possible.
2. Roll each slice into a curl and fasten with a wooden toothpick.
3. Cook until crisp and brown in hot bacon fat, deep enough to cover the curls of bacon.
4. Drain on brown paper and remove toothpicks.

Note: 4 small cooked potatoes cut in pieces or 1 cup cooked macaroni or 1 small can asparagus cut in pieces may be used instead of mushrooms.