Mushroom Cassolettes

Ingredients

• ten small baked tartlet crusts
• mushroom puree as above directed
• grated Parmesan cheese
• fried breadcrumbs or Panurette
• a few drops of oiled butter

Method

1. 1

   Fill the tartlet crusts with the prepared mushroom puree.

2. 2

   Sprinkle with grated Parmesan cheese and fried breadcrumbs, add oiled butter, and bake in a moderate oven for fifteen minutes.

3. 3

   Garnish with lemon quarters and parsley before serving.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.

busbtoom Cassolettes. [Cassolettes de Champignons .) Prepare a mushroom puree as above directed. Have ready ten small baked tartlet crusts made of rough puff or puff paste trim- mings. Fill them with the prepared puree. Sprinkle over with grated Parmesan cheese and a few fried breadcrumbs or Panurette ; also a few drops of oiled butter

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