Mushroom Purée in Cases
From Chafing dish and casserole cookery, 1908
Serve hot.
Presented as published in 1908. 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 Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 36. The excerpt below is the record exactly as published.
usbroom puree in Cases. [Purie de Champignons en Caisses.) Wash and peel a small basket (half a pound) of fresh cup mushrooms, and chop them very finely. Fry this in an ounce of butter over the fire for a few minutes. Then add two table-spoonfuls of rich brown sauce, stew the pur6e for ten minutes, season with salt and pepper and stir in two yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.