Mushroom Patties

Ingredients

• 1 oz. clarified dripping
• 1 lb. mushrooms
• 1 teaspoonful grated lemon peel
• 1 shallot
• 1 oz. flour
• Puff pastry

Method

1. 1

   Bake puff pastry cases.

2. 2

   Wash, dry, and chop mushrooms finely.

3. 3

   Rub a pan with shallot, melt dripping, add mushrooms, cover, and stew for 10 minutes.

4. 4

   Season, thicken with flour, cool, fill patties, reheat, and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 22. The excerpt below is the record exactly as published.

MUSHROOM PATTIES. Bond ices aux Champignons. Puff pastry. 1 oz. clarified dripping. | lb. mushrooms. 1 teaspoooful grated lemon peel. 1 shallot. 1 oz. Hour. Rake in a sharp oven some little puff pastry cases and fill with the following: — Wash, dry and peel the mushrooms, and chop them very finely. Rub a stew-pan with a shallot, melt the dripping, add the mushrooms, cover, and let them stew in their own juice for 10 minutes. Flavour with salt, cayenne, and grated lemon peel. Thicken with flour, and leave till cool. Then fill the patties, re-heat, and serve immediately. MUTTON CUTLETS A LTTALIENNE. Cotelettes a V ltalienne. Cut off cutlets from the best end of a neck of mutton, trim them, and remove all superfluous fat. Make a seasoning of ENTREES. 39 finely chopped button mushrooms, breadcrumbs, chopped parsley, a sprinkling of mixed herbs, a little shredded shallot, and a grate of lemon peel. Dip the cutlets in egg, then mask them with the mixture, dip them in egg and breadcrumb, and fry them. Drain them on kitchen paper, place them on a hot dish round a mound of mashed potato, and pour a well flavoured brown gravy round them. MUTTON CUTLETS A LA REFORME. Cotelettes de Moulon a la Reforme. 4 gill red wine. 1 dessertspoonful red currant jelly. £ lb. mushrooms. ^ pint brown sauce. A small piece of glaze. 4 lbs. best end neck of mutton. 2 eggs. Breadcrumbs. Shallot. Parsley. 2 oz. clarified fat. Cook the wine, red currant jelly and half the mushrooms, finely chopped, together for a few minutes. Add the brown sauce and glaze, and cook slowly half an hour to reduce it. Cut tho meat into neat cutlets, and dip them into the following mixture : — Beat the eggs on a plate with some chopped cooked mushroom, finely minced shallot and parsley. Then breadcrumb the cutlets and fry in hot clarified fat as quickly as possible, turning them with a knife to avoid pricking them. Drain on kitchen paper and serve on a small ring of mashed potato, in tho centre of which the sauce is poured. Garnish with little heaps of shredded vegetables, etc., using for this purpose — carrot, turnip, gherkin, truffles, mushrooms, hard-boiled white of egg, and lean tongue. Serve very hot. BRAISED OX PALATES. 2 ox palates. 1 oz. dripping. 1 sliced onion. 2 tomatoes. Palais de Bceuf Braise. Herbs and a few peppercorns. | pint good stock. 1 wineglass of sherry. Mashed potato. A little sliced carrot, celery, turnip. Cleanse and blanch the ox palates, and press them till quite flat between 2 plates with a weight on top. Put the dripping in a clean saucepan, and add the sliced vegetables, except tho tomatoes. Add the herbs and seasoning and place the palates on top of the vegetables. Cover with a greased paper, then cover the pan and fry for about £ hour. Now add the stock, and place the pan in the oven. Baste the palates continually and add 40 DAINTY DINNERS AND DISHES. more stock if required. Braise them for 5 to 6 hours. When cooked, stamp them out in small rounds, place them in a saute- pan with the sherry, and put it on the stove till all the moisture is absorbed. Glaze them lightly and dish them on a border of potatoes, with a slice of cooked tomato between each. Strain the gravy, remove the fat, and pour the gravy round the dish. SLICED OX TONGUE A LA MONACO. Langue de Bceuf d la Monaco. Thin slices of cooked ox tongue. 1 gill stock. 1 tablespoonful sherry. Crofttons of fried bread. Puree of fresh mushrooms. 4 pint brown sauce. £ oz. glaze. 1 teaspoonful English mustard. 1 teaspoonful French mustard. Slices of marrow. Stamp the slices of ox tongue out in rounds, heat them in the stock which has been flavoured with the sherry. Spread the mushroom puree on the croutons, place a round of tongue on each, then a slice of marrow, prepared as below’. Add the browrn sauce to the liquor in which the tongue was warmed, add the glaze, boil up, add the mustards, pass through a tammy, and serve very hot round the croutons. Do not let the sauce boil after adding mustard, or it will curdle. Blanched and devilled marrow: Blanch the marrow and cut it in slices \ inch thick, mask it wflth devil paste made by mixing a teaspoonful French mustard, a saltspoonful of English mustard, a dessertspoonful chopped chutney, a dust of cayenne, a little salt and pepper. Sprinkle the marrow wflth browned bread- crumbs, bake in a quick oven for 5 minutes. STEWED OX TONGUE. SAUCE PIQUANTE. Langue de Bceuf Sauce Piquante. 1 ox tongue slightly salted. 1 onion. Spices. 2 oz. clarified dripping. 2 tablespoonsful flour. 2 oz. sultanas. 1 glass port wine. Boil the ox tongue in plenty of water, adding the onion and spices to the water. When well cooked, take it. out and remove the skin when cold. The next day, take the fat off the liquor. Melt the dripping in a saucepan, browrn the flour in it, and add to it about $ pint of the liquor in which the tongue was boiled. Add the sultanas and wine to the sauce, and browning if necessary. Stir while it comes to the boil, add the tongue cut in slices, and let all simmer about 10 minutes. Serve garnished with fried crescents of bread. entrees. 41 OX TONGUE WITH TOMATO SAUCE. Lcinniie de Bccvf Sauce Tomate. 1 fresh ox tongue. 1 large onion. A handful parsley. Sweet herbs. 1 blade mace. 1 teaspoonful pepper. 1 oarrot. 5 cloves. Bay leaves. 1 tablespoonful salt. Trim the root of the tongue and rub it well with salt. Soak the tongue at least 1 hour in strongly salted water. Put it in a stew-pan with the sliced vegetables, herbs, spices, salt and pepper, and sufficient cold water to cover all well. Skim well as it comes to the boil, and simmer for 3 to 4 hours. Place it on a board, remove the skin, and put the tongue on a hot dish. Brush it over with glaze, and pour hot tomato sauce round it. Serve hot. STEWED PIGEONS. Pigeons 1 pair pigeons. 2 shallots. 2 oz. clarified dripping. 1 oz. flour

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