9 T butter 1 c milk
½ pound fresh mushrooms, trimmed, ¼ pound dried beef, sliced paper
wiped with a dampened cloth and thin thenntorn into 1-inch
cut lengthwise into ¼-inch-thick pieces (about 2 cups)
slices ½ tsp strained fresh lemon juice
¼ c flour 4 slices homemade-type white bread,
½ tsp dry mustard trimmed of all crusts and freshly
1 c light cream toasted
---------------------
In a heavy 10- to 12-inch skillet, melt 3 tablespoons of the butter over
moderate heat. When the foam begins to subside, add the mushrooms and,
stirring frequently, cook them for 8 to 10 minutes, or until almost all the
liquid that accumulates in the pan has evaporated. Do not let the mushrooms
brown. Remove from the heat and set aside.Meanwhile, melt the remaining 6 tablespoons of butter in a heavy 3- to 4-quart saucepan. Stir in the flour and, when it is well incorporated, add the dry mustard. Then, stirring the mixture constantly with a wire whisk, pour in the cream and milk in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for about 3 minutes. Add the reserved mushrooms, the shredded beef and the lemon juice and stir over low heat until they are heated through. Taste for seasoning.
To serve, place the slices of hot toast on four heated individual serving plates and ladle the frizzled beef over them. Serves 4.
