A historical main dish from Recipes from here and there (1900).
Preserved exactly as written in the original source
Wash one box mushrooms but do not peel
Bake one-half hour in oven with three tablespoons butter, salt and pepper
Make a cream sauce of one quart milk, three tablespoons flour, two tablespoons butter
Add one dozen hard boiled eggs
Put mushrooms on toast then cover with the creamed eggs
Modern guidance to help you succeed with this vintage recipe
Baking mushrooms instead of sautéing them concentrates their flavor through gentle dehydration while the butter emulsifies with their released moisture, creating a rich coating. The cream sauce uses a 3:1 ratio of liquid to fat-and-flour roux, producing a stable emulsion that coats the eggs without breaking. Hard-boiling eggs ahead prevents overcooking during assembly, while the toast provides textural contrast and absorbs excess sauce.
Hard-boil the eggs up to 3 days ahead and store peeled in an airtight container covered with water in the refrigerator, changing water daily. The mushrooms can be baked up to 1 day ahead and refrigerated; reheat gently in a 300°F oven for 10 minutes before assembling.
Store components separately in airtight containers in the refrigerator for up to 2 days. Keep mushrooms, cream sauce with eggs, and toast separate. Reheat the cream sauce gently over low heat, stirring constantly, and warm mushrooms in a 300°F oven. Toast fresh bread before serving as stored toast will be soggy.
AI-generated tips from Chef Cecil's culinary database
Hard-boil the eggs up to 3 days ahead and store peeled in an airtight container covered with water in the refrigerator, changing water daily. The mushrooms can be baked up to 1 day ahead and refrigerated; reheat gently in a 300°F oven for 10 minutes before assembling.
Store components separately in airtight containers in the refrigerator for up to 2 days. Keep mushrooms, cream sauce with eggs, and toast separate. Reheat the cream sauce gently over low heat, stirring constantly, and warm mushrooms in a 300°F oven. Toast fresh bread before serving as stored toast will be soggy.
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