Champignons Sous Cloche

Ingredients

• Trim the mushrooms
• a piece of Maitre-d’hétel butter
• one-half coffeespoonful of cream
• two inches in diameter and fried in butter

Method

1. 1

   Trim the mushrooms; season them with salt and pepper, and garnish the hollow of each with a piece of Maitre-d’hétel butter, the size of a hazel-nut, and one-half coffeespoonful of cream.

2. 2

   Set a mushroom on each piece of toast, which should be two inches in diameter and fried in butter.

3. 3

   Dish them on an egg-tray, and cover them with a special, small, glass bell.

4. 4

   Put the dishes on the side of the stove, and cook in moderate heat for about twenty-five minutes.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 389. The excerpt below is the record exactly as published.

CHAMPIGNONS SOUS CLOCHE Trim the mushrooms; season them with salt and pepper, and garnish the hollow of each with a piece of Maitre-d’hétel — SAVOURIES 681 butter, the size of a hazel-nut, and one-half coffeespoonful of cream. Set a mushroom on each piece of toast, which should be two inches in diameter and fried in butter. Dish them on an egg-tray, and cover them with a special, small, glass bell, four inches in diameter and two inches high, the rim of which must rest on the bottom of a dish, the diameter of which should be such as to fit the bell. Put the dishes on the side of the stove, and cook in moderate heat for about twenty-five minutes

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