Liturgical Year : Recipes : Creamed Eggs and Seafood

Catholic Recipe: Creamed Eggs and Seafood

INGREDIENTS

2 cans (10-1/2 ounces each) 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
2 dozen oysters (fresh, frozen, or canned)
2 cups shrimp, cooked or canned
1 cup sautérne or dry sherry

Details

Serves: 6

Prep Time: 30 minutes

Difficulty: ★☆☆☆

Cost: ★★★☆

For Ages: 15+

Origin:

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Food Categories (2)

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Often Made With (1)

Feasts (0)

Hard-cooked eggs creamed with shrimp and oysters makes a wonderful brunch entree for a Christening Breakfast.

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.

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