4 Eggs
Salt to taste Pepper to taste 100 g Butter (1/3 cup plus 2 Tbsp)
Mushrooms: 500 g King boletes or chanterelles
-(a generous lb) 1/2 Onion, very finely diced
50 g Butter (not quite 1/4 cup)
Salt to taste Pepper to taste 1 sm Bunch parsley, finely
-chopped Scrambled Eggs: Clean the mushrooms. On large king boletes, remove the spongy greenish pores. Cut large mushrooms into slices. Melt 50 grams butter in a saucepan, and fry the onion until transparent. Add the mushrooms, and briefly saute. Add the chopped parsley. Meanwhile fix the scrambled eggs. When done, add the sauted mushrooms, stir and serve. Serve with salad. Serves 4. From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92