Creamed Eggs And Mushrooms With Bacon Curls

Source: Mendocino Inn

Put 6 eggs in top of double boiler. Cover with hot water, bring to boiling point, place over boiling water or on back of range and let stand 60 minutes. Remove shells and cut eggs in eighths lengthwise. Remove skins and stems from 1/2 pound mushroom caps and cut in slices lengthwise. Cover stems and skins with 1 1/2 cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain.

Melt
1/3 cup butter, add
1/3 cup flour mixed with
3/4 teaspoon salt and
1/8 teaspoon pepper. When smooth add
Stock strained from mushroom skins, with enough
Top milk or thin cream to make 3 cups. Stir until sauce boils. Saute mushroom caps in
1 tablespoon butter for 3 minutes. Add to sauce with the
Hard cooked eggs. When thoroughly heated turn out on a platter and arrange
Bacon curls over the top.
4 small cooked potatoes cut in pieces or
1 cup cooked macaroni or
1 small can asparagus cut in pieces may be used instead of mushrooms.

BACON CURLS
Place thin strips of bacon on a board and with a broad-bladed knife press strips out as thin as possible. Roll each slice into a curl and fasten with a wooden toothpick. Cook until crisp and delicately brown in hot bacon fat deep enough to cover the curls of bacon. Drain on brown paper and remove toothpicks.