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This is one of the most delicious of all the luncheon dishes. Put two tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup of milk and a teaspoonful of salt into a saucepan.
Cover and cook slowly for twenty minutes. Make two six-egg omelets.
Turn them, side by side, on a large heated platter, pour over the fresh mushrooms and serve at once.
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