Chanterelles

Ingredients

• 2 % lbs. of chanterelles
• 2 qts. of water
• 2 tbsps. of salt
• % lb. of butter
• % tbsp. of flour
• 1 pinch of pepper
• 2 tbsps. of cream
• 1 % tbsps. of finely chopped parsley

Method

1. 1

   The chanterelles are cleaned, washed, but not left in water; cook them 1 minute in 2 qts. of boiling salt water, drain in a colander.

2. 2

   Heat the butter, put in the chanterelles with flour, salt and pepper and stew 2 minutes, then add the cream and parsley and serve at once.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 97. The excerpt below is the record exactly as published.

t 1 tsp. of finely chopped parsley. Preparation: The morels are cleaned well and put on the fire with lukewarm water and let them get hot, stirring gently, then strain. Repeat this until all sand is removed. The last water is boiled down to % pt. The butter is browned with the flour, the morel liquor is added and the meat extract, and then cooked slowly for 15 minutes. Put in the cream and sea- son with salt and pepper. Now put the morels into the dress- ing, cook, put in a piece of butter and the parsley. This dish is fine with smoked salmon or scrambled eggs. Remarks: Canned or dried morels are prepared the same way. If you use canned morels, then utilize the liquor in the can. Dried morels are soaked in water for 3 to 3 hours. No. 67— MUSHROOMS. Edible Boletus. Quantity for 6 Persons. 2 lbs. of mushrooms % pt. of sour cream % lb. of butter Salt to taste % tbsp. of flour 1 pinch of pepper 1 medium sized onion 1 tbsp. of parsley Preparation: Mushrooms must be firm, they are brushed and very dark ones only are peeled. The liglhter colored ones do not need to be peeled. They are cut up into equal pieces. The butter is heated, the mushroom pieces put in with the whole peeled onion and stewed for 15 to 20 minutes. The dish must be covered. Strew the flour on, stirring lightly, add the sour cream, ^4 teaspoonful of meat extract, salt and pepper, and lastly the parsley, stew 2 minutes and serve. No. 68— CHANTERELLES. Another Species of Mushrooms. Quantity for 6 Persons. 2 % lbs. of chanterelles Salt to taste 2 qts. of water 1 % tbsps. of flnely chopped 2 tbsps. of salt parsley % lb. of butter 2 tbsps. of cream % tbsp. of flour 1 pinch of pepper

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