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Makes 4 servings.
Ingredients
1 oz. butter
8 oz. mushrooms
1 oz. corn flour
4 hard-boiled eggs
3/4 pt. milk
2 tomatoes
Salt and pepper
Bread crumbs
Nutmeg
Chopped parsley
Method
Make sauce with butter, corn flour, and milk and season with salt and pepper and a pinch of nutmeg.
Add thinly sliced mushrooms and simmer for about 10 minutes.
Put sliced eggs and peeled and sliced tomatoes into a fireproof dish.
Pour mushrooms and sauce over.
Sprinkle with bread crumbs and put into a moderately hot oven (400 F / Gas Mark 5) until brown and crisp, about 20 minutes.
Sprinkle with parsley before serving.
Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986