Page:Bradley - For Luncheon and Supper Guests.djvu/81

Rh 1½ cups cold water, heat slowly to boiling point, simmer gently 20 minutes and strain. Melt ⅓ cup butter, add ⅓ cup flour mixed with ¾ teaspoon salt and ⅛ teaspoon pepper. When smooth add Stock strained from mushroom skins, with enough Top milk or thin cream to make 3 cups. Stir until sauce boils. Saute mushroom caps in 1 tablespoon butter for 3 minutes. Add to sauce with the Hard cooked eggs. When thoroughly heated turn out on a platter and arrange Bacon curls over the top.

4 small cooked potatoes cut in pieces or 1 cup cooked macaroni or 1 small can asparagus cut in pieces may be used instead of mushrooms.

Place thin strips of Bacon on a board and with a broad-bladed knife press strips out as thin as possible. Roll each slice into a curl and fasten with a wooden toothpick. Cook until crisp and delicately brown in hot Bacon fat deep enough to cover the curls of bacon. Drain on brown paper and remove toothpicks.