Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a teaspoonful of minced parsley
- a cupful of cream
- three mushrooms fine
- salt
- pepper
- parsley
Directions
Select large flap mushrooms for broiling. Wash, skin and stem them, lay them on a dish, sprinkle with salt and pepper and pour a little olive oil over each mushroom, let them stand one hour. Broil on a gridiron over a nice clear fire. Place on a dish and serve with the following sauce: Prepare the stock as before by boiling the stems and skins in water and then straining. Mince two or three mushrooms fine, add to the stock, with a teaspoonful of minced parsley, a few drops of onion juice, a small lump of butter, cook for fifteen minutes, then add a cupful of cream, an even teaspoonful of flour wet with some of the cream and rubbed smooth. Let it all cook together for three minutes, then add the beaten yolk of an egg, stir well, remove from the fire at once and serve.