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Sauté onion whites in butter until tender (about
7-8 minutes); add flour and curry powder. Cook over moderate heat for
2 minutes. Remove from heat, add milk and water. Heat gently, stirring
often. Add mushrooms and salt. Simmer loosely covered for 10 minutes. In a
separate bowl, beat egg yolks and cream; beat this into 2 cups of the
mushroom mixture, which has been placed in small stockpot. Add remainder of
mushroom mixture and cook over low heat, for 5 minutes, stirring
until it thickens. Remove from heat
and let cool. Chill for several hours. Sprinkle with reserved scallion
greens just before serving. Serves 6
to 8. |