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Catholic Recipe: Eggs Neptune


  • 2 cans (10-1/2 ounces each) condensed cream of mushroom soup
  • 1/2 pint whipping cream
  • 1 Tablespoon cornstarch
  • 2 Tablespoons cold water
  • 1 can (6 ounces) broiled mushroom crowns, drained
  • 6 hard-cooked eggs, halved or quartered
  • 18 oysters (fresh, frozen, or canned)
  • 1 cup shrimp, cooked or canned
  • 1 cup sautérne or dry sherry


Serves: 8-10

Prep Time: 30 minutes

Difficulty: • •

Cost: $$$$

For Ages:15+



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Adding some fish from the sea (oysters and shrimp) makes this egg dish.


Blend soup and cream in saucepan. Combine cornstarch and cold water; add to soup mixture with mushrooms, eggs, oysters, and shrimp. Stir over low heat until edges of oysters curl. Just before serving, add wine. Heat thoroughly; do not boil. Makes 8 or 10 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965