1½ cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain. Melt
⅓ cup butter, add
⅓ cup flour mixed with
¾ teaspoon salt and
⅛ teaspoon pepper. When smooth add
Stock strained from mushroom skins, with enough
Top milk or thin cream to make 3 cups. Stir until sauce boils. Saute mushroom caps in
1 tablespoon butter for 3 minutes. Add to sauce with the
Hard cooked eggs. When thoroughly heated turn out on a platter and arrange
Bacon curls over the top.
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.
BACON CURLS
Place thin strips of
Bacon on a board and with a broad-bladed knife press strips out as thin as possible. Roll each slice into a curl and fasten with a wooden toothpick. Cook until crisp and delicately brown in hot
Bacon fat deep enough to cover the curls of bacon. Drain on brown paper and remove toothpicks.
