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Garnish of Mushrooms
From Practical household cookery, 1891
Serves 4
For a brown garnish, substitute Espagnole sauce for Allemande and omit lemon juice.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 60. The excerpt below is the record exactly as published.
GARNISH OF MUSHROOMS. Clean, peel, trim and cut away the gritty part near the stalk of a pound of fresh mushrooms, which must be white, full, and firm, or simply cut away the gritty part an above of a pint of tinned mushrooms, put them in a basin of cold water, stalks included, rinse well, dry with a cloth, and throw them into a stewpan with an ounce of butter, a pinch of salt, the juice of a lemon, and a gill of broth, boil gently for five or six minutes, then pour the mushrooms into a bain-marie containing half a pint of Allemande sauce
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