MUSHROOMS A LA KING IN BREAD CASES

Press, Volume CX, Issue 32384, 25 August 1970, Page 4

MUSHROOMS A LA KING IN BREAD CASES

For six you will need: 6 slices bread ij inches thick 1 cup celery, cut into small pieces 3 hard-boiled eggs 4 tablespoons butter lib mushrooms 4 tablespoons flour 1 cup chicken stock 1 cup evaporated milk or cream i teaspoon salt i teaspoon paprika 1 tablespoon sherry Method: Drop celery into a very little boiling salted water and cook, covered, until tender, allowing it to absorb most of the liquid. Drain thoroughly. Select a large and small scone cutter and cut the bread into rounds

with the larger one, press small cutter into these rounds, being careful not to press right through. Hollow out centres, leaving a shell and a bottom at least a quarter of an inch thick. Butter insides lightly and place the shells in the oven at 300 until they are toasted. Shell and slice hard-boiled eggs. Melt butter in pan, add the prepared mushrooms and saute for 5 minutes. Stir in flour and blend, then gradually add the chicken stock and the cream or evaporated milk. Season with salt and paprika to taste and when the sauce is smooth, add the drained cooked celery and the sliced eggs. Just before filling into bread cases flavour with the sherry. Garnish with a sprig of parsley.