EGGS WITH MUSHROOMS
Take half a pint of button mushrooms and, if fresh, peel them and throw them instantly into water made acid with lemon-juice, in order that they may not turn a bad color. In the meantime slice up a good-sized Spanish onion, and fry the onion in a little butter. As soon as the onion is a little tender, chop up and add the mushrooms. Put all this into a stew-pan with a little butter sauce, or a little water can be added and then thickened with a little butter and flour. Let this simmer gently for nearly half an hour, add a little made mustard, pepper and salt and a dessertspoonful of vinegar. Before sending to table add half a dozen hard-boiled eggs; the whites should be cut into rings, and should be only put into the sauce long enough to get hot; the yolks should be kept separate, but must be warmed up in the sauce.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
