Liturgical Year : Recipes : Eggs Neptune

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Catholic Recipe: Eggs Neptune

INGREDIENTS

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

Details

Serves: 8-10
Prep Time: 30 minutes
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin:

Food Categories

Feasts

None

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

DIRECTIONS

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

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