2 eggs
1 cup distilled white vinegar
1 pound fresh mushrooms, sliced
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
2 tablespoons lemon juice
1 1/2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 egg yolk
1 teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large saucepan.
Place eggs into a large saucepan and bring to a boil over high heat. Place an empty glass half-full of boiling water over each egg, and pour over the broccoli. Reduce heat to medium, and simmer for 20 minutes.
Stir in vinegar, mushrooms, Worcestershire sauce, salt, lemon juice, horseradish and Worcestershire sauce; bring to a simmer. Remove from heat and stir egg yolk and black pepper into the saucepan. Mix well and continue blending in hot water, stirring constantly. Pour mixture into 3 10 inch or 5 quart springform pans.
Bake dish in preheated oven for 25 minutes. Continue baking for 15 minutes longer. Remove pan from oven and allow to cool without touching the foil. Discard remaining marinade. Cover and refrigerate marinated pasta for 2 hours.