Essence of Mushrooms

Ingredients

• 2 pounds of fresh mushrooms
• 1 teaspoonful salt
• the juice of 2 lemons
• 1 quart of white stock or broth

Method

1. 1

   Chop mushrooms, put in a saucepan with salt and lemon juice, cover and simmer for 5 minutes.

2. 2

   Add stock, boil slowly for 40 minutes, strain through a napkin, and fill into small bottles.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 75. The excerpt below is the record exactly as published.

Essence of Mushrooms* — Glean, wash, and chop fine 2 pounds of fresh mushrooms, put them in a saucepan with 1 tea- spoonful salt and the juice of 2 lemons ; coyer the saucepan, let simmer for 5 minutes ; then add 1 quart of white stock or broth, boil slowly for 40 minutes. Strain through a napkin, fill the essence into small bottles, cork tightly, and save for further use. The essence is used for soups, sauces, and ragotlts. Essence of Truffles. — Boil 1 pound fresh truffles with y, pint claret and 1 pint brown stock 1 hour ; then strain through a nap- kin, fill the essence into small bottles, and use for sauces, soups, and rago&ts. Essence of Spice. — Mix V, ounce of ground ginger, the same of cloves and mace, 1 ounce mustard, Yi ounce fine-cut garlic, Yt tablespoonful whole pepper, 1 cupful grated horseradish, 4 bay leaves, 1 tablespoonful salt ; take 2 cupf uls shelled walnuts, pour boiling water oyer them, remove the brown skin, and lay them in a glass jar in alternate layers with the spice, cover with 1 quart of the best white vinegar, screw the cover on tightly, and set the jar in the sun for 2 or 3 weeks ; then put the essence through filtering paper, fill into small bottles, and use for sauces or for whatever these spices are used in. Essence of Anchoyies. — Wash in several waters 12 anchovies ; put them with Ys oup water, Yt ^^P white wine in a small saucepan oyer the fire ; add 1 onion, 6 whole peppers, and a small bouquet ; stew slowly for 15 minutes ; strain through a napkin ; fill in a small bottle, and set in a cool place. 118 X14 BSSENGES, Etc. Essence of Game. — Place a saucepan with V, tablespoonfnl butter over the fire; add 2 tablespoonfuls fine-chopped raw ham, the same of carrots and onions ; add a bouquet and 6 whole peppers; oyer this lay some fine-chopped bones and remnants of any kind of birds, prairie chickens, or rabbits, either cooked or raw ; add 1 pint broth or soup stock, Yt pint Madeira wine, coyer and boil until the bouillon has boiled away and the bottom of saucepan is covered with a brown gravy ; then add sufficient broth to cover, boil 1 hour, strain through a napkin, and use for sauces. Essence of Fish. — Place 1 sliced onion in a saucepan, add 2 doves, 6 coarsely crushed peppers, 1 sprig of thyme, the same of mar- joram and parsley ; over this lay some remnants of raw fish— such as bones, skin, head, etc., or take a whole fish ; cover with 1 pint white broth, and cook till it is dry ; cover the whole with broth, add Yt pint white wine, and cook 40 minutes ; then strain through a napkin. This essence is mostly used in sauces which are to be served with the same fish the essence is made of. Essence of Ponltry.^-^Ghop fine the bones and remnants of ducks, turkeys, or chickens, place them in a saucepan ; add 1 pint of white broth, cover and cook till dry, then add sufficient broth to cover all ; add a bouquet, 1 onion, 1 leek, cover and cook 2 hours ; strain through a napkin, return the liquid to saucepan ; reduce it by boiling to one half ; remove the fat, fill the essence into small bottles, close tightly, and set in a cool place until wanted. Fine Herbs* — Chop fine 6 shallots, place them with 1 ounce butter over the fire, cook 3 minutes; then add Yt cupful fine- chopped mushrooms, cook slowly 10 minutes; remove from fire; dip 2 sprigs of parsley in boiling water, instantly remove, chop fine, add 1 tablespoonfnl of it to the above preparation ; season with Y» teaspoonful salt,

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