Forcemeat of Mushrooms

Ingredients

• Prepare the mushrooms of the button variety
• salt
• pepper
• some spice like nutmeg
• the yolks of eggs

Method

1. 1

   Prepare the mushrooms by skinning and pounding them, and cooking them slowly in butter for ten or fifteen minutes.

2. 2

   After they are cold, chop them, mix them with their proportion of fine bread crumbs.

3. 3

   Season with salt, pepper, and some spice like nutmeg, if you wish, and mix in last the yolks of eggs — enough to make the stuffing plastic.

4. 4

   Roll it in any agreeable form, fry it in butter, and use it as a garnish for poultry or game.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 156. The excerpt below is the record exactly as published.

salt, onensixth of a teaspoonful of pepper, eight tablespoonfuls of butter, and one-eighth of a teaspoonful of ground mace. Wash the livers, put them in a pan, and cover with boiling water. Let them bpil for half an hour. When cold, pound to a smooth paste and rub through a puree sieve. Mix the bread crumbs and cream together and cook them slowly until a smooth paste is formed. Remove from the fire, add the butter to the paste, let it cool slowly, then add the liver, season- ing, and the eggs which have been well beaten. Mix thoroughly and set away to cool. SANDWICHEB^ EGO AND CHEE8E DI8HE8 281 Foroemeat of Hard-boiled Bffg Mix well in a mortar the yolks of six or eight hard-boiled eggs, sali, pepper, and parsley io taste, and a little flour — say a teaspoonf ul. Form the f orcemeat into balls with the aid of uncooked egg and boil them in stock either f or serving with soup or for gamishing fish and meats. Fiali Foroemeat, p. 101 Veal Foroemeat, p. 102 Foroemeat for Baked Trout, p. 116 Foroemeat for Baked Bed Snapper, p. 109 Tomato Foroemeat See Peppers, Stnffed with, p. 251. Foroemeat of MiiahroomB Prepare the mushrooms of the button variety by skinning and pounding them, and cooking them slowly in butter for ten or fifteen minutes. After they are cold, chop them, m^z them with their proportion of fine bread crumbs. Season with salt, pepper, and some spice like nutmeg, if you wish, and mix in last the yolks of eggs

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