1. Mix the breadcrumbs with 1 tbsp butter and toast until golden brown, stirring often to prevent burning. 2. To the sliced mushrooms add the lemon juice, onion, butter, salt, and pepper. Saute until onions tender. 3. Heat the cream to just short of the boiling point. 4. Stir the flour into the mushrooms, stirring rapidly to prevent lumping. 5. Stir in a bit of the cream. 6. Stir in each egg yolk separately. 7. Stir in the remaining cream. 8. Cook, covered, until the sauce is just short of boiling. 9. Sprinkle with the toasted bread crumbs and let sit 5 minutes before serving. 10. Note: The thicker the cream the better the dish tastes. Half and half is better than milk and whipping cream is best of all. ---------------------------------------------------------------------------
Nutrition
Ingredients
