Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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
- 1 teaspoonful of parsley chopped very fine
- 4 hard-boiled eggs
- 4 eggs
- parsley
- pepper
- salt
Directions
4 hard-boiled eggs, 1/4 lb. of mushrooms, 1 teaspoonful of parsley chopped very fine, 1 oz. of butter, pepper and salt. Stew the mushrooms in the butter, and season well; chop up the eggs and mix them with the mushrooms, adding the parsley; heat all well through, and serve on sippets of toast.
MUSHROOM SOUFFLÉ.
4 eggs, 1 oz. of Allinson fine wheatmeal, 1 oz. of butter, 6 oz. of mushrooms, pepper and salt to taste. Peel, wash, and cut in small pieces the mushrooms, and stew them in 3/4 of a teacupful of water. When the mushrooms have stewed 10 minutes, drain off the liquid, which should be a teacupful. Melt the butter in a little saucepan, stir into it the wheatmeal, and when this is well mixed with the butter, add the mushroom liquor, stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. Then stir in the mushrooms, and turn all into a basin and let it cool a little. Separate the yolks from the whites of the eggs, and stir each yolk separately into the mixture in the basin. Season to taste. Whip up the whites of the eggs to a stiff froth, and mix them lightly with the rest. Turn the mixture into a buttered pie-dish or soufflé tin, and bake the soufflé 15 minutes.