100 fresh mushroom caps
Butter
Garlic salt
1 quart whipping cream
4 egg yolks
4 scant T flour
100 thin toast rounds (I think she means crackers)
Paprika
1/2 C bourbon
Salt and pepper
Lightly saute onions in butter. Salt lightly with garlic salt. Make cream sauce of cream, egg yolks, and flour. In a buttered casserole, place a layer of mushrooms, toast, and cream sauce. Use salt, pepper, and garlic salt on each layer. Top layer should be toast. Sprinkle with paprika. Bake at 350 degrees until bubbly. Pour bourbon over the top. Serves 25 to 30.
Copyright 2018 Margaret Meps Schulte. All rights reserved.