Creamed Mushrooms

Ingredients

• one-half pound mushrooms
• two tablespoons butter
• one and one-half tablespoons flour
• two-thirds cup cream
• salt to taste
• pepper to taste
• one-half tablespoon wine

Method

1. 1

   Prepare mushrooms, cook in butter for eight minutes.

2. 2

   Add flour, then cream, season, and when boiling, add wine.

3. 3

   Serve on toast.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 23. The excerpt below is the record exactly as published.

pepper to taste. String Beans a la Maitre d" Hotel Drain and rinse one can small French beans, and cut each bean in three pieces. Put into a hot blazer and heat thoroughly, adding just enough water or stock to prevent beans from burning. Cream two and one-half tablespoons butter, add one teaspoon lemon juice, one-fourth teaspoon salt, and one-eighth teaspoon paprika. Add prepared butter to beans and sprinkle with one teaspoon finely chopped parsley. Smothered Tomatoes Cut three small tomatoes in halves crosswise. Melt one and one-half tablespoons butter in hot blazer, arrange tomatoes in pan, skin side down, cover, and cook until soft. Season with salt and pepper, and sprinkle with sugar. Tomatoes in White Sauce Wipe and peel three tomatoes and slice cross- wise. Sprinkle with salt and pepper, roll in 120 Vegetables flour and heat in blazer, using enough butter to prevent burning. Tomatoes should be watched carefully and turned during heating. Melt two tablespoons butter, add two tablespoons flour mixed with one-fourth teaspoon salt, and pour on gradually one and one-third cups milk. Stir constantly until sauce thickens, then pour over tomatoes. Devilled Tomatoes Wipe, peel, and slice crosswise three toma- toes. Season with salt and pepper, coat with flour, and cook in a hot blazer until thoroughly heated, using enough butter to prevent burning. Cream one-fourth cup butter, add two teaspoons powdered sugar, one teaspoon mustard, one- fourth teaspoon salt, a few grains cayenne, the yolk of one hard-boiled egg, one egg slightly beaten, and two tablespoons vinegar. Cook over hot water, stirring constantly, until it thick- ens. Pour over tomatoes. Tomato Curry Cook two tablespoons butter with one-half tablespoon finely chopped onion, until yellow. Add one sour apple, pared, cored, and cut in small pieces, and cook eight minutes. Add 121 Chafing Dish Possibilities one-half cup stock, two cups canned tomatoes, one-half tablespoon curry powder, one teaspoon vinegar, and salt and pepper to taste. As soon as boiling point is reached, add one cup boiled rice, and cook five minutes. Curried Vegetables Have previously prepared one cup boiled potato balls, one cup boiled carrots, cut in dice, one-half cup boiled turnips cut in dice, and one-half cup canned peas, rinsed and drained. Cook two slices onion in three tablespoons butter five minutes. Remove onion, and add three tablespoons flour, one teaspoon curry powder, one teaspoon salt, one-fourth teaspoon celery salt, one-fourth teaspoon pepper, and one and one-half cups milk. Stir until smooth, then reheat vegetables in sauce. Corn Fritters To one cup finely chopped canned corn add one egg, well beaten, one-fourth cup flour, and salt and pepper. Drop by small spoonfuls in a hot, well-greased blazer. Brown on one side, turn, and brown on the other. The fritters should be about the size of large oysters. 122 Vegetables Corn and Celery Fritters Prepare and cook same as Corn Fritters, sub- stituting one-half cup finely chopped celery in place of one-half of the corn. Rice Fritters Wash one-half cup rice, add to one-half cup boiling water with one teaspoon salt. Cover, and steam until rice has absorbed water ; then add one cup milk and steam until rice is soft. Add yolks of two eggs and one tablespoon butter. Spread in a shallow pan to cool. The steaming of the rice should be accomplished over the kitchen range. Cut in small squares, dip in crumbs, egg and crumbs, and saut6 in a small quantity of hot fat. Serve with currant jelly to accompany cold meat, or as a dessert, with wine sauce. Stewed Mushrooms Wash one-half pound mushrooms; remove stems, scrape and cut in pieces ; peel caps and break in pieces. Melt three tablespoons butter in blazer, add mushrooms, and cook four minutes. Dredge with one and one-half tablespoons flour, sprinkle with salt and pepper, add one-half cup stock, and cook eight minutes. 123 Chafing Dish Possibilities Stewed Mushrooms in Cream Prepare one-half pound mushrooms. Melt two tablespoons butter, add mushrooms, and cook four minutes-. Dredge with one tablespoon flour, sprinkle with salt, paprika, and nutmeg, add three-fourths cup cream, and cook eight minutes. Creamed Mushrooms Prepare one-half pound mushrooms, and cook in two tablespoons butter, eight minutes. Add one and one-half tablespoons flour, and when well mixed add two-thirds cup cream. Season with salt and pepper, and when boiling point is reached add one-half tablespoon wine

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