Liturgical Year : Recipes : Eggs Neptune

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:

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Food Categories (2)

Feasts (0)

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.