2 oz (50 g) mushrooms, wiped and sliced
1/2 stick (4 Tbsp) butter
1/2 tbsp (7 g) flour
2/3 cup (150 ml) 1/4 pt milk
3 eggs, hard-boiled
2 oz (50 g) English Cheddar cheese, grated
4 oz (100 g) shrimps, peeled
salt and freshly ground pepper
1/2 stick (4 Tbsp) butter
1/2 tbsp (7 g) flour
2/3 cup (150 ml) 1/4 pt milk
3 eggs, hard-boiled
2 oz (50 g) English Cheddar cheese, grated
4 oz (100 g) shrimps, peeled
salt and freshly ground pepper
method
1. Fry the mushrooms in 15 g (1/2 oz) of the butter until soft.
2. Melt 7 g (1/4 oz) butter for the sauce in a small pan, stir in the flour and cook gently for 1 minute, stirring.
3. Remove pan from the heat and gradually stir in the milk.
4. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.
5. Roughly chop the eggs and add to the sauce with 25 g (1 oz) cheese, the shrimps and fried mushrooms; season.
6. Stir in the remaining butter and reheat without boiling.
7. Pour into buttered ramekin dishes.
8. Sprinkle the remaining grated cheese on top and brown under a hot grill.
Serve at once.
2. Melt 7 g (1/4 oz) butter for the sauce in a small pan, stir in the flour and cook gently for 1 minute, stirring.
3. Remove pan from the heat and gradually stir in the milk.
4. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.
5. Roughly chop the eggs and add to the sauce with 25 g (1 oz) cheese, the shrimps and fried mushrooms; season.
6. Stir in the remaining butter and reheat without boiling.
7. Pour into buttered ramekin dishes.
8. Sprinkle the remaining grated cheese on top and brown under a hot grill.
Serve at once.
serving amount
serves 4
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