Fricassee of Mushrooms

Ingredients

• the mushrooms
• a lump of butter
• pepper
• salt
• little parsley
• little thyme
• some stock
• a few yolks of eggs
• some lemon-juice

Method

1. 1

   Peel mushrooms, put in boiling water for a minute, then cold; wipe dry.

2. 2

   In a saucepan with butter, toss mushrooms for a couple of minutes, stir in flour, pepper, salt, parsley, and thyme.

3. 3

   Add stock and simmer for half an hour.

4. 4

   Strain sauce, beat yolks with lemon juice, stir into sauce, and serve with mushrooms.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 26. The excerpt below is the record exactly as published.

some stock ; simmer slowly until done. When cooked, pass through a sieve ; put them back on the fire, add a little cream or butter, and serve up hot. If the puree should be too liquid, add a little potato fiour at the same time as the cream, and simmer together for a fexv minutes. 176. — Glazed Turnips. Cut young turnips into round balls, boil them for 5 minutes in boiling Avater, then drain them. Noav butter a steAvpan, place the turnips side by side, pour over them some good stock or grav^y ; sprinkle OA^er a little castor sugar, salt and pepper, and a very little mace. As soon as they begin to boil, cover the saucepan with a buttered paper and the lid ; let them simmer until cooked. Take out the turnips ; add a little gravy to what remains in the saucepan ; boil up once or twice, and pour over the turnips. 74 WHOLESOME COOKERY. 177. — Tossed Tomatoes. Peel them and cut them in slices ; put them in a saucepan, with some bread-crumbs, peppei’, salt, and butter ; stir them all thoroughly together, and simmer for half an hour. 1 breakfast-cupful of bread-crumbs to 3 of tomatoes is about the right quantity. Canned tomatoes are good cooked in this manner, but without the water which is in the can. That can be saved for soup, not thrown away. 178. — Tomato a\i Gratia, Cut some ripe tomatoes in slices; place them in a baking-dish in layers, with some chopped onion and bread-crumbs, pepper and salt, and a little gravy between each layer ; cover the top with a last layer of bread-crumbs and a few lumps of butter. Bake about 20 minutes. If fresh tomatoes are not at hand, the canned tomato purde will be found a good substitute. 179. — Fricassee of Mushrooms. Peel the mushrooms, then put them for a minute into boiling water, then into cold; wipe them dry. Put them in a saucepan with a lump of butter, toss them a couple of minutes, and stir in some flour, pepper, salt, little parsley, and thyme. Add some stoclc, and VEGETABLES, ETC. 75 simmer together half an hour. Strain the sauce ; beat a few yolks of eggs with some lemon-juice

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