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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

1. Make sauce with butter, corn flour, and milk and season with salt and pepper and a pinch of nutmeg.

2. Add thinly sliced mushrooms and simmer for about 10 minutes.

3. Put sliced eggs and peeled and sliced tomatoes into a fireproof dish.

4. Pour mushrooms and sauce over.

5. Sprinkle with bread crumbs and put into a moderately hot oven (400 F / Gas Mark 5) until brown and crisp, about 20 minutes.

6. Sprinkle with parsley before serving.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986