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Robert Carrier
Fettuccine with Cream Sauce and Mushrooms
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Serves
4
Appears in
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The Robert Carrier Cookbook
By
Robert Carrier
Published
1965
About
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Recipes
Contents
Ingredients
1
pound
fettuccine
(
egg noodles
)
½
Spanish onion
, finely chopped
butter
Method
Sauté finely chopped onion in
2
tablespoons
butter until transparent; add sliced mushrooms and diced ham, and continue to cook until mushrooms are tender, stirring from time to time. Combine double cream, egg yolks,
¼