Farced Mushrooms

Ingredients

• 6 cup Mushrooms
• 2 ozs. chopped Ham
• 2 ozs. Bread Crumbs
• 1 tablespoonful White Sauce
• ½ teaspoonful Shalot
• ½ teaspoonful Parsley
• 2 ozs. Butter
• Cayenne
• Salt

Method

1. 1

   Peel the mushrooms and remove the stalks.

2. 2

   Mince stalks, ham, shalot, and parsley, and sauté in butter for six minutes; then add bread crumbs and seasoning, and stuff the mushrooms.

3. 3

   Place on a baking sheet and bake for about ten minutes.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 37. The excerpt below is the record exactly as published.

Salt. Method. — Put an egg in each panakin, and a SALADS AND SAVOURIES. 109 tablespoonful of cream on the top with a pinch of grated cheese, salt and cayenne pepper. Have some boiling water in a saute pan ; place the panakins in this and poach lightly, then brown them in the oven or under the grill. IRitmess Devilled Skin and cut the kidneys in halves, and gently cook them in a little bacon fat, about 2 ozs., sprinkle them with cayenne and salt, add a dessert spoonful of sherry and a few drops of Worcester sauce or any relish. Make quite hot and serve. Xobster Cremes. Ingredients. — 1 Hen Lobster, 1 hard-boiled Egg, y2 pint Cream, y2 oz. Gelatine, 1 gill Fish Sauce (white), Cayenne, Salt, Aspic Jelly. Method. — Decorate some tiny moulds with clear aspic jelly and lobster coral, then a layer of yolk of egg (hard-boiled) put through a sieve. Chop up the lobster finely, white of egg, add the fish sauce, in which dissolve the gelatine. Whip the cream, mix all together and pour in decorated moulds. Serve with chopped aspic jelly. 1 10 SALADS AND SAVOURIES. /Ifcacarom a I’Stalienne. Ingredients. — lb. Tomatoes, 3 ozs. Macaroni, 2 table- spoonsful of Stock, ozs. of Cheese, 1 oz. Butter. METHOD. — Boil the macaroni (see recipe page 105). Then slice the tomatoes and stew them in the stock, pass through a sieve when done. Put the ounce of butter into a stewpan with the cheese and macaroni, then add the puree of tomatoes ; season with pepper and salt and serve very hot on a dish. /Hbusbrooms farced. Ingredients. — 6 cup Mushrooms, 2 ozs. chopped Ham, 2 ozs. Bread Crumbs, 1 tablespoonful White Sauce or Cream, % teaspoonful Shalot, ]/2 teaspoonful Parsley, 2 ozs. Butter

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