vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Croûte-aux-Champignons
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 429. The excerpt below is the record exactly as published.
Cro{ite-aux-Champignons.— Cut the crust from a stale loaf rather more than an inch in thicloiess, toast and butter it. Put a piece of butter the size of a large egg into a saucepan; let it melt, then put into it three dozen button mushrooms, first cutting off the ends of the stalks, and paring them neatly. Strew over them a little pepper and salt, and add the juice of half a lemon. Stew them gently for twenty-five minutes, shaking the pan frequently. Grate a quarter of a nutmeg over them, and add a tea-spoonful of flour mixed with a cupful of milk
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