Mushroom or D’Uxelle Stuffing

Ingredients

• 2 oz. mushrooms
• 1 oz. parsley
• 1 oz. chervil
• 1 dessert-sp. chopped shallot
• 1 oz. butter
• 1 egg
• 1 or 2 oz. bread-crumbs
• Seasoning

Method

1. 1

   Chop the parsley, chervil, and mushrooms.

2. 2

   Melt the butter in a small saucepan, add the chopped shallot and cook for a few minutes over moderate heat.

3. 3

   Add the other chopped ingredients and cook a few minutes longer.

4. 4

   Remove from heat, add a beaten egg, seasoning to taste, and enough bread-crumbs to achieve the right consistency.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 495. The excerpt below is the record exactly as published.

Mushroom or D’Uxelle Stuffing 2 oz. mushrooms. 1 oz. parsley and chervil. 1 dessert- sp. chopped shallot or chives. 1 oz. butter. 1 egg- Seasoning. 1 or 2 oz. bread-crumbs

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