Mushroom Savory

Ingredients

• four ounces of mushrooms
• one-half ounce of butter
• one ounce of grated bread crumbs
• sprinkle them with cayenne
• pepper and salt
• pepper and salt
• a few drops of lemon juice
• garnish with chopped parsley

Method

1. 1

   Fry croutons and keep hot.

2. 2

   Chop mushrooms and sauté with butter, pepper, and salt for five minutes.

3. 3

   Add bread crumbs and parsley, stir briefly, and spread on croutons.

4. 4

   Garnish with lemon juice and parsley.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 62. The excerpt below is the record exactly as published.

USHROOOM SAVORY. Fry some diamond-shaped croutons, sprinkle them with cayenne, and keep them hot; meanwhile chop four ounces of mushrooms and toss them over the fire for five minutes, with one-half ounce of butter, and pep- per and salt; then add one ounce of grated bread crumbs, and c Attle finely chopped parsley; stir it over the fire for a moment, and spread it on the croutons. Add a few drops of lemon juice, and garnish with chopped parsley. STEWED PEANUTS. Shell the raw nuts, and blanch by pouring boiling water over them. After they have stood a few min- utes, the skins can be easily rubbed off. Add to a pint of the blanched nuts about two quarts of , water, put them into a bean pot; heat to boiling; then place in a slow oven, and cook for nine or ten hours. When done, they should be soft, mealy, and rich with juice. No seasoning except a little salt will be required. STUFFED TOMATOES. Wash and dry well six fine, sound red tomatoes. Cut the top of each up, without detaching, so that it will serve as a cover. Scoop out the inside of each with a vegetable scoop ; and place on a plate for f urthei action. Season the inside of the six emptied tomatoes with one pinch of salt and half a pinch of pepper, equally divided. Chop very fine one medium-sized, sound, peeled onion; place it in a saucepan with hali 132 The Complete Cook Book. an ounce of butter ; and cook for three minutes on a brisk fire, being careful not to let get brown. Add six chopped muBhrooms and one ounce of sausage meat. Season with one pinch of salt and half a pinch of pep- per; cook for three minutes, stirring once in a while. Add now the tomatoes which were scooped out, with half a cupful of fresh bread crumbs and a teaspoonful of fresh chopped parsley. Mix well together, and cool for two minutes longer, or until it comes to a boil; then place in a bowl to cool. Stuff the emptied tomatoes with the above preparation, close down, and season with half a pinch each of salt and pepper. Make a stufiSng with one shallot, finely chopped, two cloves of crushed garlic, two hard-boiled egg-yolks, a teaspoon- ful of chopped chives, the same of parsley, two medium- sized, finely chopped anchovies, and an ounce of butter. Mix well together in a bowl, and cover the tops of the tomatoes with the stuffing, dividing it equally. Sprinkle a little fresh bread crumbs over them ; drip three or four drops of clarified butter over each tomato ; then place them in a very hot oven for eight minutes. Place them neatly on a hot dish and serve. SCRAMBLED TOMATOES. Remove the skins, and slice in a saucepan six large tomatoes. Add a little butter, pepper and salt

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