Mushroom Sauce
Ingredients
Directions
In a deep pan, heat hot fat.
Dip mushrooms in the beaten egg, then coat with cracker crumbs.
Fry the mushrooms until lightly browned.
Drain well and serve hot.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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