EGG AND MUSHROOM RAGOUT
- 3 hard cooked eggs
- ΒΌ lb. mushrooms
- 1 heaping tablespoonful (1 oz.) butter
- 1 pint (1 cup) stock
- 1 teaspoonful flour
- Salt and pepper
- Little chopped parsley
Peel the mushrooms and fry them for a minute in the hot butter in a fireproof dish, add the flour, stock, salt, and pepper. Boil for three minutes, add two of the eggs cut lengthways.
Garnish with the other egg and the parsley.