Forcemeat of Mushrooms

Ingredients

• Take 1lb. of button Mushrooms
• 2oz. of butter
• 1 teaspoonful of mustard
• 3 table-spoonfuls of brown sauce
• 1lb. of breadcrumbs
• the yolks of two eggs
• a little cayenne
• a little grated nutmeg
• mace
• salt

Method

1. 1

   Pound mushrooms and stew with butter.

2. 2

   Add cayenne and all-spice.

3. 3

   Cool, chop finely, mix with breadcrumbs, season, and bind with egg yolks.

4. 4

   Form into balls and poach or fry.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 573. The excerpt below is the record exactly as published.

teaspoonful of mustard and 3 table-spoonfuls of brown sauce ; put this in with the Mushrooms, and boil for two or three minutes longer, or until they are done. Have ready some croustade cases, fill them up with the mixture, and serve. Devilled Mushrooms. — Cut off the stalks even with the head, and peel and trim the Mushrooms neatly. Brush them over inside with a paste-brush dipped in warmed butter, and season with salt, black pepper, and a small quantity of cayenne pepper. Put them on a gridiron, and broil over a clear fire. When cooked, put the Mushrooms on a hot dish, and serve. Dried Mushrooms. — After carefully cleansing the Mush- rooms, by washing them in plenty of cold salted water, and trimming off the defective portions, spread them on sheets of stout paper laid in dripping-pans, set the pans in the sun, or in a cool oven, and gradually dry the Mushrooms until all the moisture has evaporated. After the Mushrooms are dried, pack them in a tin can with a tight cover, and keep in a cool dry place until wanted. Essence of Mushrooms. — Wash 2lb. of Mushrooms, put them into a stewpan with 2 table-spoonfuls of lemon- juice and 4 table-spoonful of salt, put the lid on, and set it over the fire for a few minutes. Pour lqt. of chicken broth in with the Mushrooms, boil it for ten minutes, then strain through a broth-napkin. Leave the essence till cooled, then bottle it for use. Forcemeat of Mushrooms. -Take Jib. of button Mushrooms, peel off the upper skin, cut off the stems, and put them, after pounding in a mortar, into a saucepan with 2oz. of butter ; put in the Mushrooms, and stew slowly for seven or eight minutes, adding a little cayenne and ground all- spice. Put them on a plate, leaning against one another so that the fat will drain, and let them get cold ; then chop them up fine, add Jib. of breadcrumbs, season with a little grated nutmeg, cayenne, mace, and salt, add a little butter, and mix the whole with the yolks of two eggs

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