VOL AU VENT

1 lb. bacon 2 tbsp. butter 1 med. onion, diced 4 oz. mushrooms, sliced 1 c. celery, diced 1 can cream of mushroom soup (10 1/2 oz.) 1 c. milk 1 tbsp. pimento, chopped 8 baked 8 puff pastry shells Tomato slices & parsley for garnish Salt & pepper to taste

Cook, crumble and drain bacon. Set aside. Saute the onion, celery and mushrooms in butter. Add bacon, mushroom soup, pimento and milk, stirring well over medium heat. Add salt and pepper to taste.

Bake eggs until whites are just set and yolk still runny. Bake pastry shells according to directions. Remove caps and reserve. Scoop out center. Place warm, prepared pastry shells in individual au gratin dishes. Spoon bacon mixture in to each pastry shell to overflowing. Replace pastry caps. Top with a baked egg. Garnish with tomato slices and parsley sprigs. Serve immediately.

Makes 8 servings.

Suggestion: Use Pepperidge Farm frozen pastry shells or use frozen sheets to form your own shells.

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