French
Mushroom Croustade a la Espagnole
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 117. The excerpt below is the record exactly as published.
. Mushroom Croustade a TEspagnole ; Groustades de Champignons a I'Espagnole. — Line some oval tartlet pans with very short paste, butter them well to keep them from burning, and place in each a piece of stale bread to preserve the hollows whilst baking. Cut up some button mushrooms into dice, about one dessertspoonful for each croustade. Warm the mushrooms in some Espagnole sauce flavoured with a little marsala
Cook this with the app: pantry check, scaling, and the assistant.