Champignons a la Diable

Ingredients

• 5 medium-sized white cup mushrooms
• 5 eggs
• 1 oz. butter
• 1 dessertspoonful flour
• 1 gill milk
• toasted bread
• salt
• pepper
• nutmeg
• add a tablespoonful of white stock or cream if sauce is too thick

Method

1. 1

   Wash, peel, and trim mushrooms.

2. 2

   Boil and drain.

3. 3

   Mix butter and flour, add milk, then mushrooms.

4. 4

   Season and simmer.

5. 5

   Prepare hard-boiled eggs, cut and place yolks on toasted bread with mushrooms.

6. 6

   Strain sauce and pour around eggs, serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 382. The excerpt below is the record exactly as published.

5 medium-sized xohite cup mushrooms, 5 eggs, 1 oz. butter, 1 dessertspoonful flour, 1 gill milk, toasted bread, salt, pepper, and nutmeg. Wash, peel, and trim the mushrooms, put them in a saute-pan with sufficient water, boil up and drain on a cloth, mix the butter and flour together, put it in the saute-pan with the milk ; when hot lay in the mushrooms, heads downwards, season with salt, pepper, and a little grated nutmeg, and allow to simmer for about ten minutes. Have ready the five eggs, boiled hard, peel them, cut round the lower part of the white, and remove the upper part, so as to show the yolks ; stamp out five rounds of toasted bread, a little larger than the mush- rooms, butter each round, and place the mushrooms upon them ; put one egg-yolk in the centre of each, strain the sauce, and pour carefully round the eggs ; serve hot. If the sauce is found too thick add a tablespoonful of white stock or cream. 1335. Champignons farcis. — Peel a dozen large button or small cup mushrooms (fresh), remove the stalks. Prepare a stuffing con- sisting of ten preserved mushrooms, chopped fine, fried in two ounces of butter ; add two shallots, chopped fine, a dessertspoonful of chopped VEGETABLES ( LEGUMES ) PLAIN AND DRESSED 451 parsley, and a tablespoonful of chopped ham ; season to taste ; mix well. Fill the mushrooms with this, place them stuffed sides up on a buttered saute-pan, sprinkle the surface with soft bread-crumbs and grated cheese, add a few drops of oiled butter, bake for ten minutes in a quick oven, dish up, and serve. 1336. Champignons a la Diable.— Proceed the same as above, adding a tablespoonful of curry paste and a good pinch of cayenne to the mixture above described ; scoop out a portion of the head of each mushroom, fill up with the stuffing, place (stuffing upwards) in a buttered saute-pan or in small buttered earthenware souffle cases, sprinkle with bread-crumbs and grated cheese, bake in a quick oven for ten minutes, dish up, and serve. 1337. Champignons a la Montglas ( Mushrooms , Montglas Style). — Prepare some nouille paste, roll it out as thinly as possible, and line the two parts of six or eight mushroom moulds with the paste. The moulds must be well greased and the paste must be well pressed in, or else the paste will not come out perfect. Fill the moulds with uncooked rice or dried peas, and bake a light brown colour. Unmould while hot, and place them on a sieve. Peel and wash a basket of cup or button mushrooms, remove the stalks, and chop the mushroom heads finely. Melt down two ounces of butter in a saute-pan, and fry in it two finely chopped shallots. Add the chopped mushroom and fry a little. Season with salt, pepper, and grated nutmeg. Moisten with white sauce (bechamel maigre, No. 203), and let cook till reduced to a puree. About ten minutes before serving fill the two halves of mushroom moulds with the prepared puree, join the two parts so as to make them look like mushrooms. Dish up on a folded serviette, garnish with parsley, and serve with a boat of tomato sauce (No. 271), or cucumber sauce (No. 284). 1338. Stewed Mushrooms. — lb. fresh mushrooms, 1 oz. butter

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