minced parsley and coralline pepper✪ Mushroom Puree, and serve very
hot at once.
Mushroom souffh'. — Melt together loz. each of fine
flour and butter, and moisten with rather over a gill
of cream or new milk, and when this is perfectly
smooth and thick stir in one by one four well beaten
egg yolks, and five or six large minced mushrooms.
Stir in at the last five well beaten egg whites, and
pour the mixture into a papered souffle case and bake.
When fresh mushrooms are unobtainable, mince half
a tin of champignons, and stir these with a teaspoonful
or so of the mushroom powder into the panada, and
finish as before.
salad. — Wipe and chop the mushrooms
into dice, and put them on in a pan with a little good
salad oil and two or three slices of peeled lemon,
and let this all simmer gently together till the mush- •
rooms are cooked, when you set them aside to cool.
When perfectly cold lay them in a salad bowl with a
little minced parsley and chives (or slialot), pepper
and salt, and toss it all together with a French oil
and vinegar &dad dressing.
scalloped {au gratin). — Wipe, trim, and
peel the mushrooms, and place them heads down in a
well buttered baking dish, dust them pretty thickly
with freshly made and sieved white breadcrumbs,
minced parsley and chives, and a little grated Par-
mesan cheese (or ham if preferred), sprinkle it well
with liquefied butter, and bake for ten to fifteen
minutes.
stewed. — Melt a good pat of butter in a
pan with a little salt and freshly ground black pepper,
VEGETABLES.
s;j
lay in some tliorouglily cleansed button mnshrooms
(halving or quartering these if necessary), and toss
them over the fire till cooked, which they shonld be
in about ten minutes. A very nice dish of this kind
may be made with the large flap mushrooms in pi’e-
cisely the same way, only let them stew gently for
eight to ten minutes instead of tossing them, and
serve in the dish they were cooked in, with a dash of
lemon juice. Or, peel some large mushrooms,
remove most of the inside with a silver spoon, and
broil them. When the outside is brown, put them
in a stewpan with sufficient second stock to cover
them, with a spoonful of sherry and a squeeze of
lemon juice, add to this a little roux, or a teaspoonful
of flour dissolved with |oz. of butter,✪ Mushroom Soufflé and let it cook
for a minute or two after it just boils up, then turn
on to a hot dish, and serve garnished with fried
croutons, or flewrons of cheese pastry.
Mushrooms, stuffed. — Peel and trim some good fresh
mushrooms ; mince the peel, trimmings, &c., and
two or three Avhole mushrooms, a small onion, and
a spray each of parsley and green tarragon. Stir
this mixture over the fii'e for two or three minutes
in a little butter or bacon fat, adding to it (for five
or six good mushrooms) a tablespoonful of fresh white
breadcrumbs, a good dust of freshly ground black
and coralline pepper, salt, and a very little cream or
new milk. Put the trimmed, whole mushrooms
heads down in a baking tin, divide the mince between
them, piling it up well in the cups, and bake for eight
or ten minutes. Stamp out some rounds of hot
buttered toa.st to match che mushrooms, strew these
VEGETABLES.
84
quickly with a little minced parsley, chives, and
coralline pepper, set them on a hot dish, place a
mushroom, head down, on each, pour any gravy
from the mushrooms over them and the toast, and
serve very hot.
Page 42 · 7 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
minced parsley and coralline pepper, and serve very hot at once.
Mushroom souffh'. — Melt together loz. each of fine flour and butter, and moisten with rather over a gill of cream or new milk, and when this is perfectly smooth and thick stir in one by one four well beaten egg yolks, and five or six large minced mushrooms. Stir in at the last five well beaten egg whites, and pour the mixture into a papered souffle case and bake. When fresh mushrooms are unobtainable, mince half a tin of champignons, and stir these with a teaspoonful or so of the mushroom powder into the panada, and finish as before.
salad. — Wipe and chop the mushrooms
into dice, and put them on in a pan with a little good salad oil and two or three slices of peeled lemon, and let this all simmer gently together till the mush- • rooms are cooked, when you set them aside to cool. When perfectly cold lay them in a salad bowl with a little minced parsley and chives (or slialot), pepper and salt, and toss it all together with a French oil and vinegar &dad dressing.
scalloped {au gratin). — Wipe, trim, and
peel the mushrooms, and place them heads down in a well buttered baking dish, dust them pretty thickly with freshly made and sieved white breadcrumbs, minced parsley and chives, and a little grated Parmesan cheese (or ham if preferred), sprinkle it well
with liquefied butter, and bake for ten to fifteen minutes.
stewed. — Melt a good pat of butter in a
pan with a little salt and freshly ground black pepper,
s;j
lay in some tliorouglily cleansed button mnshrooms (halving or quartering these if necessary), and toss them over the fire till cooked, which they shonld be in about ten minutes. A very nice dish of this kind may be made with the large flap mushrooms in pi’ecisely the same way, only let them stew gently for eight to ten minutes instead of tossing them, and serve in the dish they were cooked in, with a dash of lemon juice. Or, peel some large mushrooms, remove most of the inside with a silver spoon, and broil them. When the outside is brown, put them in a stewpan with sufficient second stock to cover them, with a spoonful of sherry and a squeeze of lemon juice, add to this a little roux, or a teaspoonful of flour dissolved with |oz. of butter, and let it cook for a minute or two after it just boils up, then turn on to a hot dish, and serve garnished with fried croutons, or flewrons of cheese pastry.
Mushrooms, stuffed. — Peel and trim some good fresh mushrooms ; mince the peel, trimmings, &c., and two or three Avhole mushrooms, a small onion, and a spray each of parsley and green tarragon. Stir this mixture over the fii'e for two or three minutes in a little butter or bacon fat, adding to it (for five or six good mushrooms) a tablespoonful of fresh white breadcrumbs, a good dust of freshly ground black and coralline pepper, salt, and a very little cream or new milk. Put the trimmed, whole mushrooms heads down in a baking tin, divide the mince between them, piling it up well in the cups, and bake for eight or ten minutes. Stamp out some rounds of hot buttered toa.st to match che mushrooms, strew these
quickly with a little minced parsley, chives, and coralline pepper, set them on a hot dish, place a mushroom, head down, on each, pour any gravy from the mushrooms over them and the toast, and serve very hot.
Records on this page
Mushroom SouffléMushroom PureeMushrooms SaladMushroom SouffléScalloped MushroomsStewed MushroomsStuffed Mushrooms