;i very little salt, whilst others use a third of the bulk
of breadcrumbs or Parmesan cheese, and season it
rather strongly with coralline pepper ; others, again,
substitute parboiled and cut up macaroni for the bread-
crumbs, and moisten with the mushroom essence✪ Mushroom Essence
and some tomato sauce. This last version is especially
popular in Italy.
Mushroom powder. — Well wash and wipe half a peck
of large mushrooms (removing all decayed or defective
parts), cut off the stalks, and place the mushrooms in
a pan with ^oz. of powdered mace, two spoonfuls of
ground pepper, two onions stuck with some cloves,
a handful of salt, a few allspice, and a little nutmeg if
liked, 4oz. of butter✪ Mushroom Powder and no water. Let this stew
together gently to draw out the juice well, then
toss it briskly over the fire till the moisture is all
absorbed j now spread them on sieves to dry, either
in the sun, or in a cool oven, till they can be powdered.
This powder must be bottled in very clean, dry, and
small bottles, well corked down, and then sealed. A tea-
spoonful added to any soup or sauce, a minute or two
before taking it off the fire, gives a strong rich flavour.
They take some time to dry, and may have to be put
into the oven two or three times before they are fit
to powder, as they must be done very slowly.
puree. — Well wash lib. of mushrooms,
dry them carefully and mince them, then put them on
in a pan with l^oz. of fresh butter, and let it all cook
gently at the side of the stove for six to eight minutes j
now mix in two tablespoonfuls of freshly made white
breadcrumbs, season with salt and coralline pepper,
stir in a tablespoonful of good brown sauce, let it just
VEGETABLES.
SI
boil up, then mix in a teaspoonful of finely minced
parsley, and serve. This is excellent as a garnish
for cutlets. &c.. but a rather more delicate form of
puree (delicious as the filling of an omelette, &c.)
is made thus : Well wipe ^Ib. of good fresh mushrooms,
peel them, and cut off the stalks, and gently tap the top
of each mushroom to remove any dust or grit adhering
to the gills ; put the stalks and trimmings into a pan
with a little salt and freshly ground pepper and just
enough water to float them all, bring this all to the
boil, simmer for twelve to fifteen minutes, then
strain through fine muslin. Now put the trimmed
mushrooms into a pan with this ketchup, rather more
than half a gill of new milk, with a pinch of salt and
a. dust of pepper j bring it all well to the boil, then
only let it simmer for fifteen minutes, and lift off the
pan, let the mushrooms cool in their own liquor,
then lift them out, draining them as you do so hack
into the pan, dry them gently, and rub them through
a sieve, using ^oz. of fresh butter to help them through
Xow strain the mushroom liquor to half a pint of
good sauce (brown or white, according to what you
want it for), and stir it over the fire till the sauce
thickens and coats the spoon ; now stir in the puree
and keep the pan containing this in the bain-marie,
or in a second larger pot three parts full of boiling
water, till wanted for use. This makes delicious
little vegetable entremets if served as darioles de
champignons n la moelle. i.e., have ready some little
batter or pastry cases, fill them with this purtT.
and pbice on each a good cube of blanched marrow
prepared as for cardes I'l la. moelle, sprinkle with
G
82
VEGETABLES.
✪ Mushroom Puree
Page 41 · 6 recipe records on this page
Presented as published in 1902. 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 very little salt, whilst others use a third of the bulk of breadcrumbs or Parmesan cheese, and season it rather strongly with coralline pepper ; others, again, substitute parboiled and cut up macaroni for the breadcrumbs, and moisten with the mushroom essence and some tomato sauce. This last version is especially popular in Italy.
Mushroom powder. — Well wash and wipe half a peck of large mushrooms (removing all decayed or defective parts), cut off the stalks, and place the mushrooms in a pan with ^oz. of powdered mace, two spoonfuls of ground pepper, two onions stuck with some cloves, a handful of salt, a few allspice, and a little nutmeg if liked, 4oz. of butter and no water. Let this stew together gently to draw out the juice well, then toss it briskly over the fire till the moisture is all absorbed j now spread them on sieves to dry, either in the sun, or in a cool oven, till they can be powdered. This powder must be bottled in very clean, dry, and small bottles, well corked down, and then sealed. A teaspoonful added to any soup or sauce, a minute or two before taking it off the fire, gives a strong rich flavour. They take some time to dry, and may have to be put into the oven two or three times before they are fit to powder, as they must be done very slowly.
puree. — Well wash lib. of mushrooms,
dry them carefully and mince them, then put them on in a pan with l^oz. of fresh butter, and let it all cook gently at the side of the stove for six to eight minutes j now mix in two tablespoonfuls of freshly made white breadcrumbs, season with salt and coralline pepper, stir in a tablespoonful of good brown sauce, let it just
SI
boil up, then mix in a teaspoonful of finely minced parsley, and serve. This is excellent as a garnish for cutlets. &c.. but a rather more delicate form of puree (delicious as the filling of an omelette, &c.) is made thus : Well wipe ^Ib. of good fresh mushrooms, peel them, and cut off the stalks, and gently tap the top of each mushroom to remove any dust or grit adhering to the gills ; put the stalks and trimmings into a pan with a little salt and freshly ground pepper and just enough water to float them all, bring this all to the boil, simmer for twelve to fifteen minutes, then strain through fine muslin. Now put the trimmed mushrooms into a pan with this ketchup, rather more than half a gill of new milk, with a pinch of salt and a. dust of pepper j bring it all well to the boil, then only let it simmer for fifteen minutes, and lift off the pan, let the mushrooms cool in their own liquor, then lift them out, draining them as you do so hack into the pan, dry them gently, and rub them through a sieve, using ^oz. of fresh butter to help them through Xow strain the mushroom liquor to half a pint of good sauce (brown or white, according to what you want it for), and stir it over the fire till the sauce thickens and coats the spoon ; now stir in the puree and keep the pan containing this in the bain-marie, or in a second larger pot three parts full of boiling water, till wanted for use. This makes delicious little vegetable entremets if served as darioles de champignons n la moelle. i.e., have ready some little batter or pastry cases, fill them with this purtT. and pbice on each a good cube of blanched marrow prepared as for cardes I'l la. moelle, sprinkle with
G
Records on this page
Mushroom EssenceMushroom KetchupMushroom PieMushroom PowderMushroom SouffléMushroom Puree