Essence de Champignon I (Mushroom Essence)
From The new practical cookery guide, 1913
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 83. The excerpt below is the record exactly as published.
Essence de Champignon I. (Mushroom Essence). 2. Allow a quantity of fresh crushed mushrooms to macerate with salt for twenty -four hours, then press the juice out and simmer it for fifteen minutes with spices
Cook this with the app: pantry check, scaling, and the assistant.