Baked Mushrooms in Cups

Ingredients

• Peel and cut off the stalks of a dozen or more large fat mushrooms
• Put two ounces of butter into a saucepan
• two tablespoons of flour
• Beat four eggs well in one-half teacupful of cream

Method

1. 1

   Chop mushroom trimmings and boil in water or gravy.

2. 2

   Strain and return to the pan with mushrooms and parsley.

3. 3

   Stir in beaten eggs off the fire.

4. 4

   Butter cups, fill with mixture, and bake.

5. 5

   Serve with white sauce.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 38. The excerpt below is the record exactly as published.

BAKED MUSHROOMS IN CUPS— Peel and cut off the stalks of a dozen or more large fat mushrooms, and chop up fine. Put the trimmings in a stewpan with some water or clear gravy, and boil well. When nicely flavored strain the liquor, return it to the stewpan with the mushrooms and a moderate quantity of finely chopped parsley, season to taste with salt and pepper, and boil gently on the side of the stove for nearly three-quarters of an hour. Beat four eggs well in one-half teacupful of cream, and strain. When the mushrooms are ready move the stewpan away from the fire and stir in the beaten eggs. Butter some small cups or molds, fill each with the mixture, and bake in a 60 VEGETABLES 61 brisk oven. Prepare some white sauce; when baked turn the mushrooms out of the molds on a hot dish, pour the sauce around them, and serve. BOILED CHESTNUTS SERVED AS VEGETABLES— Peel off the outside skin of the chestnuts and steep them in boil- ing water until the skin can be easily removed, and throw them into a bowl of cold water. Put two ounces of butter into a saucepan with two tablespoons of flour

Cook this with the app: pantry check, scaling, and the assistant.