200 g (8 oz) shortcrust pastry
butter
2/3 cup (150 ml) 1/4 pt white sauce
2 egg yolks
salt and pepper
1 lb (450 g) mushrooms
juice of 1 lemon
2/3 cup (150 ml) 1/4 thick cream
few drops Worcestershire sauce
butter
2/3 cup (150 ml) 1/4 pt white sauce
2 egg yolks
salt and pepper
1 lb (450 g) mushrooms
juice of 1 lemon
2/3 cup (150 ml) 1/4 thick cream
few drops Worcestershire sauce
method
1. Roll out the pastry and line a flan tin.
2. Bake blind for 20 - 25 minutes at 200°C, 400°F, gas mark 6 or until the case is completely cooked.
3. Clean and slice the mushrooms into a pan. Sprinkle with the lemon juice, making sure that all the mushrooms absorb the juice.
4. Add a little butter and cook very slowly for 5 minutes, without allowing the mushrooms to brown.
5. Add the parsley, the white sauce, and a few drops of Worcestershire sauce.
6. Gently stir in the cream and beaten egg yolks.
7. Season. Do not allow to boil. Pour into the pastry case and serve immediately.
2. Bake blind for 20 - 25 minutes at 200°C, 400°F, gas mark 6 or until the case is completely cooked.
3. Clean and slice the mushrooms into a pan. Sprinkle with the lemon juice, making sure that all the mushrooms absorb the juice.
4. Add a little butter and cook very slowly for 5 minutes, without allowing the mushrooms to brown.
5. Add the parsley, the white sauce, and a few drops of Worcestershire sauce.
6. Gently stir in the cream and beaten egg yolks.
7. Season. Do not allow to boil. Pour into the pastry case and serve immediately.
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