Assemble these supplies:
- 1 cup of uncooked rice
- 2 quarts (8 cups) water
- 3 teaspoons salt
- few drops lemon juice or vinegar (optional)
- 1 pound fresh mushrooms
- 1/8 cup butter
- 1/8 cup olive oil salt
- 1/4 cup flour
- 2 1/2 cups milk
- 2 egg yolks
Steps in preparation:
- Prepare the rice according to the preceding directions for "White Rice." Keep hot in a colander or sieve.
- Clean the mushrooms and slice them in several slices. Saute the mushrooms in the butter and oil with a few drops of lemon juice and salt. Cover and cook for 10 minutes, stirring occasionally. Blend in the flour. Remove from heat.
- Stir in the milk gradually. Add more salt if necessary. Cook over low heat until the mixture is smooth, about 10 minutes. Beat the egg yolks in a cup and add them to the sauce. Heat again, but do not boil.
- Arrange the rice around the edge of a serving dish. Put the mushroom sauce in the center and serve immediately.
- SERVES 6.
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