Egg Canapes

Ingredients

• six large, fleshy mushrooms
• half a tablespoonful of butter
• one teaspoonful of finely chopped shallots or green onions
• one tablespoonful of parsley chopped fine
• half a salt-spoonful of salt
• half a one of pepper
• six fresh eggs
• half a tablespoonful of very fresh butter

Method

1. 1

   Chop mushroom stems and sauté with butter and shallots.

2. 2

   Add parsley, season, and mix with beaten eggs.

3. 3

   Cook over low heat, stirring until stiff.

4. 4

   Serve on broiled mushrooms.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 380. The excerpt below is the record exactly as published.

Egg Canap£s. — Peel, wash, and dry the stems of six large, fleshy mush- rooms, and chop them very fine. Put the mushrooms aside for the present. Put in a small saucepan half a table- spoonful of butter ; when melted add one teaspoonful of finely chopped shal- lots or green onions, cook slowly for three minutes ; do not brown ; add the chopped mushroom-stems, cook three minutes more, stir well ; add one table - spoonful of parsley chopped fine, cook two minutes more, season with half a salt-spoonful of salt, half a one of pepper, remove from the fire. add half a table-spoonful of very fresh butter, and mix well. Put these fine herbs in a bowl and break over them six fresh eggs

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