Champignons farcis

Ingredients

• a dozen large button or small cup mushrooms (fresh)
• ten preserved mushrooms, chopped fine
• two ounces of butter
• two shallots, chopped fine
• a dessertspoonful of chopped parsley
• a tablespoonful of chopped ham
• season to taste
• sprinkle the surface with soft bread-crumbs
• grated cheese
• a few drops of oiled butter

Method

1. 1

   Peel mushrooms and remove stalks.

2. 2

   Prepare stuffing with chopped preserved mushrooms, fried in butter with shallots and parsley.

3. 3

   Fill mushrooms, place in a buttered pan, sprinkle with bread-crumbs and cheese, bake for ten minutes, serve.

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.

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

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