Mushroom Bouchées

Ingredients

• 1 ounce butter
• Ys tablespoonf ul flour
• Ys cupf al mushroom liquor
• Ys cupful white broth
• Yt teaspoonf ul beef extract
• 1 even teaspoonful salt
• Yi even teaspoonful white pepper
• the yolk of 1 egg
• Ys giU of cream
• Ys tablespoonful lemon juice
• 6 patty cases (bouch6es)

Method

1. 1

   Melt butter in a saucepan; add flour, stir, and cook for 3 minutes.

2. 2

   Add mushroom liquor, white broth, beef extract, salt, and white pepper; cook for 2 minutes.

3. 3

   Add canned mushrooms and cook slowly for 15 minutes.

4. 4

   Mix egg yolk with cream, add to the mushrooms without boiling, then add lemon juice.

5. 5

   Fill heated patty cases with the mixture and serve at once.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 341. The excerpt below is the record exactly as published.

Mashroom Bouch^es. — Melt 1 ounce butter in a saucepan; add Ys tablespoonf ul flour, stir, and cook 3 minutes ; add Ys cupf al mushroom liquor, Ys cupful white broth, Yt teaspoonf ul beef extract, 1 even teaspoonful salt, Yi even teaspoonful white pepper, cook 2 minutes ; then add 12 canned mushrooms, cook slowly 15 minutes ; mix the yolk of 1 egg with Ys giU of cream, add it to the mush- rooms ; draw the saucepan to side of stove, not allowing it to boil, with the yolk ; add last Ys tablespoonful lemon juice. Have ready 6 patty cases (bouch6es)

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