Mushroom Force-meat

Ingredients

• Procure 4 ozs. of young mushrooms
• Dissolve 2 ozs. of butter
• with a slight flavoring of mace
• and cayenne
• add 4 ozs. of fine bread-crumbs
• a small seasoning of salt
• nutmeg
• a piece of butter
• the yolks of a couple of eggs

Method

1. 1

   Peel mushrooms, cut off stems, and remove brown part.

2. 2

   Dissolve butter in a stewpan, let mushrooms simmer gently.

3. 3

   Spread them to drain moisture, then mince and add bread-crumbs, seasonings, and butter.

4. 4

   Bind with egg yolks and adjust consistency with mushroom gravy.

5. 5

   Form into balls, poach, or fry.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 172. The excerpt below is the record exactly as published.

ushroom, Force-meat of. — Pro- cure 4 ozs. of young mushrooms. Peel them, cut off the stems, and re- move the brown part. Dissolve 2 ozs. of butter in a stewpan, and let them simmer very gently over a slow fire, with a slight flavoring of mace and cayenne. Spread them over a dish, placed in a slanting position to drain away the moisture. When cold, mince them, and add 4 ozs. of fine bread-crumbs, a small seasoning of salt, cayenne, mace, and nutmeg, a piece of butter, and the yolks of a couple of eggs

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