A la Creme (Mushrooms)
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 152. The excerpt below is the record exactly as published.
butter, finish cooking, and lie with kneaded butter. D D 402 The New Practical Cookery Guide. Etuves — Cooked with claret, water, onions, and butter. Mdconnaise — Cooked with Macon wine and water, lean bacon, and onions. Champignons (Mushrooms). A la Creme — Sliced, cooked with butter, juice of lemon, salt, and pepper ; when nearly done, add cream
Cook this with the app: pantry check, scaling, and the assistant.