. Put in mushrooms with sprinkling pepper and, salti, and cook till you
1 repare bacon. On each piece of bacon lay mushrooms, and serve hot.
Mushroom Cream.
i lb. Mushrooms, 1 tablespoonful Plasmon Stock, 2 oz. Butter, 1 gill Cream,
Pepper and Salt✪ Mushroom Cream.
Stew mushrooms in butter till tender, then stir in the cream,
plasmon, and seasonings, and cook 4 minutes. Put it through a hair
sieve and make hot again. Spread on small squares of buttea-ed toast,
and serve.
Mushroom au Gratin.
Chop up half-a-dozen mushrooms, and mix them in a stewpan
with a little bit of cliopped bacon, salt and pepper to taste, and a
little minced thyme. Fry these together for a few moments, and
add the yolks of two eggs✪ Mushroom au Gratin (one whole egg will do). Stir until cooked ;
96
TRIED FAVOURITES COOKERY BOOK.
then prepare some large flat mushrooms by peeling ami cutting oft' the
stalks. Fill them with your mixture, and cover with Ijread crumbs
and little bits of butter. Put on a greased dish, and broAvn them in
the oven. When done, pile them on your dish, and pour a nice brown
sauce round in which an onion has been boiled.
Mushroom Omelette.
Take two eggs and beat to a stiff froth ; add pepper aim '^alt ;
put into a pan a piece of butter size of an egg. When melted, turn
egg mixture into it; shake till of a creamy consistency, then lay in
centre half-a-dozen mushrooms, prepared as follows; — Skin, break in
pieces, put in saucepan, with ^ oz. butter, pepper, and salt, and stew
for 5 minutes. Wlien the omelette is brown underneath, turn it over
on a hot dish, and serve immediately.
Mushroom Toast.
j lb. Mushrooms, i oz. Butter, 2 Eggs, Pepper, Salt, Cayenne, small round?
or squares of Buttered Toast.
Put the butter into a pan ; when hot, add the mushrooms (minced),
l^ry three minutes, then add eggs and seasoning. Stir over a gentle
fire till set, then pile a small heap on each piece of toast. Garnish
with parsley or cress.
Omelette of Herbs.
■ Beat up one egg well ; add a little minced herbs, and pepper and
salt. Have ready ^ oz. butter in an omelette pan ; pour in the egg,
and keep shaking it till set. Seiwe on a hot dish immediately.
Onion Dumpling:.
Take a large onion (Spanish, if it can be got), cut in two, and take
out just as much of the heart as will leave room for a little piece of
bacon or ham. Make a common paste with flour, suet, and salt, as
large as holds the onion. Put the twO' halves of the onion together,
and close it up in the paste. Boil in a cloth for 2| hours. A splendid
supper dish.
Parmesan Custards.
4 Eggs, 1 pint Milk, 2 oz. Butter, 3 tablespoonfuls Parmesau Cheese (grated).
Salt, Pepper, Cayenne, and a pinch of Carbonate of So<la.
Beat up the eggs, add milk (boiling), cheese, salt, pepper, cay-
enne, and soda ; pour into sjuall buttered darioles, stirring all the
time, not letting the cheese settle. Stand tire moulds in a stiucepan,
letting the water come withiii half-an-inch of the top ; simmer gently
till set. Serve on croutons a little larger than the moulds, putting a
little itile of grated cheese on the top of each custard, and browning it
in front of a brisk fire. Serve with parsley or cress garnish.
Parsley Sandwiches. ✪ Mushroom Omelette
Page 94 · 9 recipe records on this page
Presented as published in 1909. 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
A modernized reading is not available for this page yet. You are seeing the original text.
. Put in mushrooms with sprinkling pepper and, salti, and cook till you
1 repare bacon. On each piece of bacon lay mushrooms, and serve hot.
Mushroom Cream.
i lb. Mushrooms, 1 tablespoonful Plasmon Stock, 2 oz. Butter, 1 gill Cream,
Pepper and Salt.
Stew mushrooms in butter till tender, then stir in the cream,
plasmon, and seasonings, and cook 4 minutes. Put it through a hair
sieve and make hot again. Spread on small squares of buttea-ed toast,
and serve.
Mushroom au Gratin.
Chop up half-a-dozen mushrooms, and mix them in a stewpan
with a little bit of cliopped bacon, salt and pepper to taste, and a
little minced thyme. Fry these together for a few moments, and
add the yolks of two eggs (one whole egg will do). Stir until cooked ;
96
TRIED FAVOURITES COOKERY BOOK.
then prepare some large flat mushrooms by peeling ami cutting oft' the
stalks. Fill them with your mixture, and cover with Ijread crumbs
and little bits of butter. Put on a greased dish, and broAvn them in
the oven. When done, pile them on your dish, and pour a nice brown
sauce round in which an onion has been boiled.
Mushroom Omelette.
Take two eggs and beat to a stiff froth ; add pepper aim '^alt ;
put into a pan a piece of butter size of an egg. When melted, turn
egg mixture into it; shake till of a creamy consistency, then lay in
centre half-a-dozen mushrooms, prepared as follows; — Skin, break in
pieces, put in saucepan, with ^ oz. butter, pepper, and salt, and stew
for 5 minutes. Wlien the omelette is brown underneath, turn it over
on a hot dish, and serve immediately.
Mushroom Toast.
j lb. Mushrooms, i oz. Butter, 2 Eggs, Pepper, Salt, Cayenne, small round?
or squares of Buttered Toast.
Put the butter into a pan ; when hot, add the mushrooms (minced),
l^ry three minutes, then add eggs and seasoning. Stir over a gentle
fire till set, then pile a small heap on each piece of toast. Garnish
with parsley or cress.
Omelette of Herbs.
■ Beat up one egg well ; add a little minced herbs, and pepper and
salt. Have ready ^ oz. butter in an omelette pan ; pour in the egg,
and keep shaking it till set. Seiwe on a hot dish immediately.
Onion Dumpling:.
Take a large onion (Spanish, if it can be got), cut in two, and take
out just as much of the heart as will leave room for a little piece of
bacon or ham. Make a common paste with flour, suet, and salt, as
large as holds the onion. Put the twO' halves of the onion together,
and close it up in the paste. Boil in a cloth for 2| hours. A splendid
supper dish.
Parmesan Custards.
4 Eggs, 1 pint Milk, 2 oz. Butter, 3 tablespoonfuls Parmesau Cheese (grated).
Salt, Pepper, Cayenne, and a pinch of Carbonate of So<la.
Beat up the eggs, add milk (boiling), cheese, salt, pepper, cay-
enne, and soda ; pour into sjuall buttered darioles, stirring all the
time, not letting the cheese settle. Stand tire moulds in a stiucepan,
letting the water come withiii half-an-inch of the top ; simmer gently
till set. Serve on croutons a little larger than the moulds, putting a
little itile of grated cheese on the top of each custard, and browning it
in front of a brisk fire. Serve with parsley or cress garnish.
Parsley Sandwiches.