Here's a lunch in itself: not the usual thin, delicate mushroom soup, but a thick, gusty stew. Steaming the ground mushrooms in the wet-pot wrings a unique flavor from the noble fungi.
Presoak a medium-sized or large clay pot, top and bottom, in water for 15 minutes.
Grind the mushrooms and onion fine in a meat grinder, then place in a saucepan, add the butter, and simmer for 5 minutes. Add the flour, blend well, and pour into the presoaked pot. In a bowl, combine the milk, garlic, bay leaves, salt, and pepper, and pour into the pot.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 45 minutes, then remove from the oven and add the egg yolks, cayenne, and heavy cream. Stir briskly.
Serve with the Parmesan cheese.
© 1974 All rights reserved. Published by Echo Point.