Mushroom Cutlets
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.
Mushroom Cutlets. Remove the peel and stalk from a dozen large mushrooms, scrape out the gills, wash and chop them fine, mix with them sufficient good sauce to bind them together, add a little chopped parsley, salt and pepper, the yolks of two raw eggs, and place on the stove in a saucepan to come to boil- ing-point without actually boiling ; turn the mixture on to a plate to cool. When wanted, divide this into six or eight equal portions with the aid of a palette-knife, add a little flour
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