It is chiefly the people who live in the country,
and have the good fortune to gather for them-
selves, who have much need to exercise caution ;
in town we are mostly supplied with mushrooms
grown from spawn in mushroom houses or frames,
and have little to fear. On the other hand,
country people have full benefit of the flavour
MUSHROOMS. 155
and succulence of a freshly-gathered mushroom
which it is difficult to surpass. The best mush-
rooms are most plentiful in August and Septem-
ber; they grow in open sunny fields after
low-lying fogs or heavy dews. The upper
surface is a dirty white, far comjjlcdsance pearl
colour, and the under surface salmon or light-
brown in colour. They should emit a faint
wholesome smell. The Scripture says of the
slothful man that '' he roasteth not what he took
in hunting.'^ The same reproach may be ap-
plied to those who neglect or despise the good
gifts -which Providence places within their reach.
A plentiful crop of mushrooms brings many
additional pounds into the pockets of the in-
habitants of some localities.
For the benefit of those who have the good
fortune to possess or meet with a plentiful supply
a hint as to their preservation for winter use may
prove acceptable.
They must be taken, while perfectly fresh,
and skinned, removing the stalk also, — then laid
on thick white paper, not touching each other,
and dried in a very slow oven. They should
take several hours, and when quite dry should
be threaded on a fine string and hung up in a
IS6 MUSHROOMS.
dry place. They will shrink considerably, but
only require to be placed in cold gravy or
liquor, then warmed up, to swell out to their
original size.
Mushrooms h la Proven gale is a way of treat-
ing them which is very popular in the South of
France.
In a small, shallow frying- or saute-pan place
sufficient salad-oil to cover the bottom to the depth
of a quarter of an inch. Let the oil come to boil-
ing point, then slice into it a small white onion,
add a tablespoonful of finely minced and dry
parsley. Next put in the mushrooms — small flat
ones are preferable — the skin and stalk removed ;
saute them for five minutes, then pour oS" about
half the oil, dust flour over the mushrooms,
sprinkle with salt and pepper, add a dash of
vinegar, toss them well about for a minute longer,
then serve over fried croutons, or crisp thin
toast.
For mushrooms a la Poulette, pick out the
small white or button ones. After removing
peel and stalk, drop them into boiling salt and
water, and cook till just tender through. Drain
on a cloth, then place in a shallow dish and
cover with the following sauce : an ounce of
butter melted, and the same quantity of fine
MUSHROOMS. 157
dry flour mixed smoothly witli it, or half the
quantity of potato flour^ a pinch of salt✪ Mushrooms à la Provençale, and a
tumblerful of boiling water; boil this well, then
draw aside and stir in the yolk of an q^^ and
two spoonfuls of cream. Pour this sauce over
the mushrooms^ and garnish the dish with
parsley.
Mushrooms an Gratin are one of the most
favoured entrees at grand banquets, — so
favoured indeed that it is generally found neces-
sary to provide twice the quantity of this dish
in proportion to that of any other entree. ✪ Mushrooms au Gratin
Page 52 · 3 recipe records on this page
Presented as published in 1894. 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
It is chiefly the people who live in the country, and have the good fortune to gather for themselves, who have much need to exercise caution ; in town we are mostly supplied with mushrooms grown from spawn in mushroom houses or frames, and have little to fear. On the other hand, country people have full benefit of the flavour
and succulence of a freshly-gathered mushroom which it is difficult to surpass. The best mushrooms are most plentiful in August and September; they grow in open sunny fields after low-lying fogs or heavy dews. The upper surface is a dirty white, far past pearl colour, and the under surface salmon or lightbrown in colour. They should emit a faint wholesome smell. The Scripture says of the slothful man that '' he roasteth not what he took in hunting.'^ The same reproach may be applied to those who neglect or despise the good gifts -which Providence places within their reach. A plentiful crop of mushrooms brings many additional pounds into the pockets of the inhabitants of some localities.
For the benefit of those who have the good fortune to possess or meet with a plentiful supply a hint as to their preservation for winter use may prove acceptable.
They must be taken, while perfectly fresh, and skinned, removing the stalk also, — then laid on thick white paper, not touching each other, and dried in a very slow oven. They should take several hours, and when quite dry should be threaded on a fine string and hung up in a
IS6 MUSHROOMS.
dry place. They will shrink considerably, but only require to be placed in cold gravy or liquor, then warmed up, to swell out to their original size.
Mushrooms h la Proven gale is a way of treating them which is very popular in the South of France.
In a small, shallow frying- or saute-pan place sufficient salad-oil to cover the bottom to the depth of a quarter of an inch. Let the oil come to boiling point, then slice into it a small white onion, add a tablespoonful of finely minced and dry parsley. Next put in the mushrooms — small flat ones are preferable — the skin and stalk removed ; saute them for five minutes, then pour oS" about half the oil, dust flour over the mushrooms, sprinkle with salt and pepper, add a dash of vinegar, toss them well about for a minute longer, then serve over fried croutons, or crisp thin toast.
For mushrooms a la Poulette, pick out the small white or button ones. After removing peel and stalk, drop them into boiling salt and water, and cook till just tender through. Drain on a cloth, then place in a shallow dish and cover with the following sauce : an ounce of butter melted, and the same quantity of fine dry flour mixed smoothly with it, or half the quantity of potato flour, a pinch of salt, and a tumblerful of boiling water; boil this well, then draw aside and stir in the yolk of an q^^ and two spoonfuls of cream. Pour this sauce over the mushrooms, and garnish the dish with parsley.
Mushrooms an Gratin are one of the most favoured entrees at grand banquets, — so favoured indeed that it is generally found necessary to provide twice the quantity of this dish in proportion to that of any other entree.
Records on this page
Mushrooms à la ProvençaleMushrooms à la PouletteMushrooms au Gratin