Mushrooms a la Bordelaise
Drain 1 can of mushrooms; chop 6 shallots very fine and
saute in 1 tablespoonful of butter. Add the chopped
mushrooms; sprinkle with salt, pepper, some chopped
parsley and 1 minced bay-leaf. Let cook ten minutes with
1/2 glass of sherry wine. Serve hot on slices of
French toast.
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