Farced Fresh Mushrooms

Ingredients

• half a pound of mushrooms
• one ounce of butter
• three finely chopped shallots
• one ounce chopped raw ham
• half a bean of garlic
• one tablespoonful of flour
• a gill of cream
• three saltspoonfuls salt
• one saltspoonful cayenne
• a saltspoonful grated nutmeg
• two tablespoonfuls of fresh breadcrumbs
• one egg yolk

Method

1. 1

   Wash and peel mushrooms.

2. 2

   Chop tails finely and brown with butter, shallots, ham, and garlic for ten minutes.

3. 3

   Add flour, cream, salt, cayenne, and nutmeg; mix until boiling.

4. 4

   Stir in breadcrumbs and egg yolk, heat for three minutes.

5. 5

   Fill mushroom tops, smooth, dip in butter and breadcrumbs, and bake for eight minutes.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 262. The excerpt below is the record exactly as published.

Farced Fresh Mushrooms. Thoroughly wash and peel half a pound of mushrooms. Chop the tails very fine, place them in a small sauce- pan with an ounce of butter, three finely chopped shal- lots, one ounce chopped raw ham, half a bean of garlic chopped, and gently brown for ten minutes, frequently stirring. Add one tablespoonful of flour, stir well, pour in a gill of cream, three saltspoonfuls salt, one salt- spoonful cayenne, and a saltspoonful grated nutmeg ; mix with wooden spoon till it comes to a boil, then add two tablespoonfuls of fresh breadcrumbs, one egg yolk

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