Croutes aux champignons kp
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Mushrooms |
| 2 | Egg yolks | |
| 1 | teaspoon | Parve margarine |
| 1 | teaspoon | Grated onion |
| 1½ | teaspoon | Flour |
| 1 | Cube of kosher vegetable soup | |
| Salt | ||
| Pepper | ||
| ¾ | cup | Boiling water |
| Parsley | ||
Directions
Melt the margarine, fry the flour, add onion. pepper then the vegetable soup and the water, add salt, stir , take off the heat. Add yolks, mix well. Add mushrooms. Heat for a moment. Serve on toasts and garnish with parsley.
Posted to JEWISH-FOOD digest V97 #021 by Daniella De Picciotto <daniela@...> on Jan 20, 1997.