Mushroom Ring Italienne - cooking recipe

Ingredients

1 lb. fresh mushrooms
1 onion, quartered
4 Tbsp. butter
2 Tbsp. flour
1 c. milk
4 eggs, separated
2 Tbsp. chopped parsley
3 (1/8-inch thick) slices chopped fine hot dry Cappicola

Preparation

Chop mushrooms and onion very fine.
Saute onion and mushrooms in 2 tablespoons butter 5 minutes.
Melt remaining 2 tablespoons of butter and mix in flour.
Gradually pour in milk.
Stir constantly.
Combine with mushrooms.
Cool.
Add egg yolks.
Mix well.
Beat egg whites until stiff.
Fold into mushroom mixture with parsley and Cappicola.
Add seasonings.
Pour into greased and floured ring mold.
Place in pan of boiling water.
Bake at 350\u00b0 for 40 minutes.