Farce de Champignons (Mushroom Forcemeat or Stuffing)

Ingredients

• 2 to 3 large fresh mushrooms
• about 3 oz. preserved mushrooms
• ½ small onion
• 1 small French roll
• milk
• ½ oz. butter
• 1 oz. grated cheese ( Parmesan or Gruyere)
• 1 heaped up teaspoonful powdered herbs ( parsley , thyme, marjoram, and bay leaf )
• 2 yolks of eggs
• seasoning

Method

1. 1

   Wash the mushrooms, drain and chop them finely.

2. 2

   Peel and chop the onion, fry it in the butter until golden, then add the chopped mushrooms.

3. 3

   Mix in the cheese and herbs.

4. 4

   Soak the bread in a little milk, add it to the mixture, and work into a smooth paste.

5. 5

   Add the yolks of eggs to moisten it.

6. 6

   Season with salt, pepper, a tiny pinch of nutmeg, and ground mace.

7. 7

   Optionally, add chopped ham for improved flavor.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 151. The excerpt below is the record exactly as published.

2 to 3 large fresh mushrooms, or about 3 oz. preserved mushrooms, \ small onion, 1 small French roll, milk, ^ oz. butter, i oz. grated cheese ( Parmesan or Gruyere), 1 heaped up teaspoonful powdered herbs ( parsley , thyme, marjoram, and bay deaf ), 2 yolks of eggs, seasoning

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