1/2 cup heavy cream
2 lightly beaten egg yolks
1 tablespoon unsalted butter or margarine
120g sliced mushrooms
1 1/2 cups hot white sauce (see 'Basic Sauces' for recipe)
1 red bell pepper, cut into strips
1 tablespoon sherry wine or Madeira wine (optional)
1/2 cup heavy cream
2 lightly beaten egg yolks
1 tablespoon unsalted butter or margarine
120g sliced mushrooms
1 1/2 cups hot white sauce (see 'Basic Sauces' for recipe)
1 red bell pepper, cut into strips
1 tablespoon sherry wine or Madeira wine (optional)
Beat the heavy cream with egg yolks and reserve
Melt butter or margarine in a pan over low heat, cook mushrooms until tender, stirring constantly, for 5 minutes without browning
Add hot white sauce along with bell peppers
Gradually add remaining 1/2 cup of white sauce to the cream and eggs mixture
Heat until it reaches boiling point, then remove from heat
Stir in wine if using (optional)
Keep warm in a water bath until serving
This can be served with cooked chicken, turkey, or scrambled eggs
Serves 2 1/2 cups
