Peel and wash small button mushrooms, cut them
into slices, drain, and fry them lightly in butter.
Season to taste, and moisten with Madeira sauce✪ Mushroom Bouchees.
Simmer for a few minutes, and fill into bouchee
cases, or, if preferred, some light puff paste shells.
Place a glazed button mushroom on top of each patty
to form the lid. Dish up, and serve hot.
Mushrooms with Eggs.
Allow 1 large mushroom to each egg. Trim the
mushrooms and cut them small ; place them in a
small stew-pan with i oz. of butter to each mushroom
and a seasoning of pepper and salt, and allow them to
gently stew for 20 minutes. Break the eggs into a
basin and whip them ; add a tablespoonful of milk
to each egg, and pour the mixture over the mush-
rooms in the stew-pan. Stir them gently with a
wooden spoon until the mixture is lightly set, and
serve it heaped on slices of hot buttered toast.
i2o HOW TO COOK VEGETABLES.
Mushroom Omelet.
Prepare the mushrooms and eggs exactly as in the
preceding recipe, but do not mix them. Melt \ oz.
of butter in a small frying-pan or omelet-pan, and
when it is quite hot pour in the beaten egg and
milk. It is well for a novice in omelet-making not
to exceed 4 eggs, because of the difficulty of shaping
a large omelet. Stir the mixture at first, and when it
begins to set pour the stewed mushrooms over one-
half of the upper side of the omelet. Raise the other
half from the pan and fold it over, jam-turnover
fashion, and if it is not nicely coloured, brown it with
a salamander and serve it as quickly and as hot as
possible.
Mushrooms au Gratin.
Trim 12 large mushrooms by peeling them and
removing the stalks. Spread each one with a mixture
made from 4 chopped mushrooms, 1 oz. of minced
ham, 4 chopped shallots, a teaspoonful of chopped
parsley, and a pinch of sweet herbs with pepper and
salt to taste. Before putting the mixture on the
mushrooms set it in a moderate heat in a small stew-
pan for about five minutes, and then stir in 1 oz. of
butter✪ Mushrooms with Eggs and the beaten yolks of two eggs. Sprinkle
breadcrumbs over the heaped-up mixture on the
mushrooms, and bake them in a covered tin for a
quarter of an hour, and serve with brown sauce
round them.
Mushroom Rolls.
Scoop out the crumb from small dinner rolls, cut
in half, and fill the cavities with mushroom mixture
as follows : Clean $ lb. of button mushrooms, cut
them small, and stew them in a small stew-pan with
1 oz. of butter. Season with pepper and salt, and
when the mushrooms are tender stir in 1 oz. of flour
mixed to a smooth paste with a gill of cream. Bring
the mixture to the boil for a minute or two, and use
it just before it is cold.
MUSHROOMS.
1 2 I
Scalloped Mushrooms.
i lb. of fresh, dry mushrooms, i shallot, 2 oz.
cooked ham, 2J oz. butter, 2 tablespoonsful cream,
£ gill tomato sauce, 2 tablespoonsful sherry, bread-
crumbs, and parsley. ✪ Mushroom Rolls
Page 58 · 8 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peel and wash small button mushrooms, cut them into slices, drain, and fry them lightly in butter. Season to taste, and moisten with Madeira sauce. Simmer for a few minutes, and fill into bouchee cases, or, if preferred, some light puff paste shells. Place a glazed button mushroom on top of each patty to form the lid. Dish up, and serve hot.
Mushrooms with Eggs.
Allow 1 large mushroom to each egg. Trim the mushrooms and cut them small ; place them in a small stew-pan with i oz. of butter to each mushroom and a seasoning of pepper and salt, and allow them to gently stew for 20 minutes. Break the eggs into a basin and whip them ; add a tablespoonful of milk to each egg, and pour the mixture over the mushrooms in the stew-pan. Stir them gently with a wooden spoon until the mixture is lightly set, and serve it heaped on slices of hot buttered toast.
Mushroom Omelet.
Prepare the mushrooms and eggs exactly as in the preceding recipe, but do not mix them. Melt \ oz. of butter in a small frying-pan or omelet-pan, and when it is quite hot pour in the beaten egg and milk. It is well for a novice in omelet-making not to exceed 4 eggs, because of the difficulty of shaping a large omelet. Stir the mixture at first, and when it begins to set pour the stewed mushrooms over onehalf of the upper side of the omelet. Raise the other half from the pan and fold it over, jam-turnover fashion, and if it is not nicely coloured, brown it with a salamander and serve it as quickly and as hot as possible.
Mushrooms au Gratin.
Trim 12 large mushrooms by peeling them and removing the stalks. Spread each one with a mixture made from 4 chopped mushrooms, 1 oz. of minced ham, 4 chopped shallots, a teaspoonful of chopped parsley, and a pinch of sweet herbs with pepper and salt to taste. Before putting the mixture on the mushrooms set it in a moderate heat in a small stewpan for about five minutes, and then stir in 1 oz. of butter and the beaten yolks of two eggs. Sprinkle breadcrumbs over the heaped-up mixture on the mushrooms, and bake them in a covered tin for a quarter of an hour, and serve with brown sauce round them.
Mushroom Rolls.
Scoop out the crumb from small dinner rolls, cut in half, and fill the cavities with mushroom mixture as follows : Clean $ lb. of button mushrooms, cut them small, and stew them in a small stew-pan with 1 oz. of butter. Season with pepper and salt, and when the mushrooms are tender stir in 1 oz. of flour mixed to a smooth paste with a gill of cream. Bring the mixture to the boil for a minute or two, and use it just before it is cold.
MUSHROOMS.
1 2 I
Scalloped Mushrooms.
i lb. of fresh, dry mushrooms, i shallot, 2 oz. cooked ham, 2J oz. butter, 2 tablespoonsful cream, £ gill tomato sauce, 2 tablespoonsful sherry, breadcrumbs, and parsley.
Records on this page
Savoury MushroomsMushroom BoucheesMushrooms with EggsMushroom OmeletStewed MushroomsMushrooms au GratinScalloped MushroomsMushroom Rolls