Fillets of Beef with Stuffed Mushroom Caps

Ingredients

• 6 slices cut from fillet
• 1 tablespoon onion
• 1 tablespoon butter, melted
• 6 mushroom caps
• 1/4 cup buttered crumbs
• 6 mushroom stems, finely chopped
• Red pepper
• 1 tablespoon parsley
• Green pepper

Method

1. 1

   Add parsley, onion, and melted butter to chopped mushrooms.

2. 2

   Moisten with Espagnole Sauce and fill caps.

3. 3

   Pan-broil fillets for 6 minutes.

4. 4

   Place a mushroom cap on each, sprinkle with crumbs, and bake in a hot oven (425° F.) until crumbs are brown.

5. 5

   Remove to serving dish, pour around Espagnole Sauce, and garnish with strips of red and green pepper cut in fancy shapes.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 109. The excerpt below is the record exactly as published.

FILLETS OF BEEF WITH STUFFED MUSHROOM CAPS 6 slices cut from fillet 1 inch thick 1 tablespoon onion 1 tablespoon butter, melted Espagnole Sauce (p. 197) 6 mushroom caps 14 cup buttered crumbs 6 mushroom stems, finely chopped Red pepper 1 tablespoon parsley Green pepper

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