Mushroom Croutes

Ingredients

• rounds of bread about three-quarters of an inch thick
• the required number of mushrooms
• a piece of butter
• a small quantity of good brown sauce

Method

1. 1

   Cut and scoop out rounds of bread, fry until golden brown, and keep hot.

2. 2

   Place mushrooms on a greased baking-tin with butter, cook in the oven.

3. 3

   Mince 1-2 mushrooms, place in a pan with brown sauce, cook, then place a spoonful on each croute with a whole mushroom on top.

4. 4

   Serve very hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 95. The excerpt below is the record exactly as published.

Mushroom Croutes. Cut some rounds of bread about three-quarters of an inch thick and scoop them out rather thinner in the center, fry un- til a golden brown, drain, and keep hot. Place the required number of mushrooms on a greased baking-tin with a piece of butter in each, and place in the oven to cook. In the mean- time, mince one or two mushrooms and place them in a pan with a small quantity of good brown sauce

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