Minced Beef aux Champignons

Ingredients

• 1 oz. flour
• | lb. minced beef
• | pint stock
• 1 oz. butter
• 1 doz. mushrooms
• Pepper and salt

Method

1. 1

   Put the butter into a pan, and when dissolved pour off the butter into another pan (leaving the sediment); when quite hot fry in this some small rounds of bread about 2 inches in diameter; remove the bread, and then cook the mushrooms in the butter 10 minutes, first removing the skins and stalks and seasoning them with salt and pepper; lift them out, put one mushroom on each piece of bread, and arrange round the edge of a dish.

2. 2

   Put the flour into the butter, stir until smooth, then add stock and seasoning, boil three minutes, then stir in the minced meat, and when quite hot pour in the centre of the dish.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 9. The excerpt below is the record exactly as published.

MINCED BEEF AUX CHAMPIGNONS. 1 oz. flour | lb. minced beef | pint stock 1 oz. butter 1 doz. mushrooms Pepper and salt

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