From my collection of handwritten recipes 1960’s.
Ingredients: [‘fresh mushrooms’, ‘flour’, ‘butter’, ‘light cream’, ‘dry sherry’, ‘salt’, ‘nutmeg’, ‘egg yolks’, ‘patty shells’]
Quantity of Ingredients: [“1 lb whole fresh mushrooms”,”1 tablespoon flour”,”4 tablespoons butter”,”1 1/4 cups light cream”,”1/4 cup dry sherry”,”1/4 teaspoon salt”,”1/8 teaspoon nutmeg”,”3 beaten egg yolks”,”4 frozen patty shells, baked “]
Number of Servings: 4
Steps: [‘Wash mushrooms; remove stems. Coat mushroom stems and caps with the flour; brown in butter about 5 minutes, until all moisture has evaporated. Add cream, sherry, salt and nutmeg; cook, uncovered, about 2 minutes, till heated through. Add a little of the hot mixture to beaten egg yolks; stir into mushroom mixture and cook, stirring constantly, till mixture bubbles. Cook 2 minutes more. Serve in warm patty shells.’]