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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Put stock, half-and-half, eggs, salt, paprika, and nutmeg into a bowl and beat with a wire whisk. Set aside. Melt butter in a skillet over medium heat. Saute mushrooms in butter for 5 minutes, then drain. Add mushrooms to the egg mixture and pour into 8 buttered small molds. Place the molds into a baking pan with hot water halfway up their sides. Bake in a preheated 350F degree oven for 20 to 30 minutes, until firm and a knife inserted in the center comes out clean.
| Ingredients:
1 Cup(s) Chicken Stock
1/4 Cup(s) Half-and-Half
4 Eggs
3/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Paprika
1/8 Teaspoon(s) Grated Nutmeg
1 Tablespoon(s) Chopped Fresh Parsley
2 Tablespoon(s) Butter
2 Cup(s) Chopped Fresh Mushrooms |
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