Mushroom Toast

Ingredients

• ½ lb. Mushrooms
• 1 oz. Butter
• 2 Eggs
• Pepper
• Salt
• Cayenne
• small rounds or squares of Buttered Toast

Method

1. 1

   Heat butter in a pan, add minced mushrooms, and fry for three minutes.

2. 2

   Then add eggs and seasoning, stirring over gentle heat until set.

3. 3

   Pile a small heap on each piece of toast and garnish with parsley or cress.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 94. The excerpt below is the record exactly as published.

Mushroom Toast. j lb. Mushrooms, i oz. Butter, 2 Eggs, Pepper, Salt, Cayenne, small round? or squares of Buttered Toast. Put the butter into a pan ; when hot, add the mushrooms (minced), l^ry three minutes, then add eggs and seasoning. Stir over a gentle fire till set, then pile a small heap on each piece of toast. Garnish with parsley or cress. Omelette of Herbs. ■ Beat up one egg well ; add a little minced herbs, and pepper and salt. Have ready ^ oz. butter in an omelette pan ; pour in the egg, and keep shaking it till set. Seiwe on a hot dish immediately. Onion Dumpling:. Take a large onion (Spanish, if it can be got), cut in two, and take out just as much of the heart as will leave room for a little piece of bacon or ham. Make a common paste with flour, suet, and salt, as large as holds the onion. Put the twO' halves of the onion together, and close it up in the paste. Boil in a cloth for 2| hours. A splendid supper dish. Parmesan Custards. 4 Eggs, 1 pint Milk, 2 oz. Butter, 3 tablespoonfuls Parmesau Cheese (grated). Salt, Pepper, Cayenne, and a pinch of Carbonate of So<la. Beat up the eggs, add milk (boiling), cheese, salt, pepper, cay- enne, and soda ; pour into sjuall buttered darioles, stirring all the time, not letting the cheese settle. Stand tire moulds in a stiucepan, letting the water come withiii half-an-inch of the top ; simmer gently till set. Serve on croutons a little larger than the moulds, putting a little itile of grated cheese on the top of each custard, and browning it in front of a brisk fire. Serve with parsley or cress garnish. Parsley Sandwiches. Chop finely some parsley, and mix with it a teaspoonful of auchovy essence and a few drops of lemon juice. Cut thin slices of bread and butter, place a thin layer of parsley on one slice, cover with bread and butter, and make into sandwiches. Cut into three-cornered pieces. Potatoes au Gratin. 1 dozen Potatoes, 2 oz. Butter, 2 oz. Parmesau Cheese (grated). Boil the potatoes with salt till tender. Drain, and dry ; then divide each potato lengthwise. Brush over with butter (melted), and sprinkle with the cheese. Put them in a greased tin, and bake in a hot oven a nice light brown. 97 TRIED FAVOURITES COOKERY BOOK. Potatoes a la Milanese. Take as many potatoes as required. Choose the largest; bake them well, then cut off the tops and scoop out the insides. Pass the potato through a sieve, and add a tablespoonful grated Parmesan and Gruyfere cheese mixed, pepper and salt. Melt 2 tablespoonfuls butter in pan, put in mixture, and make it hot, fill the potato cases with it, put them in the oveii for a few minutes, and serve very hot. Pressed Beef. 1 lb. Minced Beef, 1 lb. Minced Ham, i lb. Bread Crumbs, dessertspoonful Yorkshire Eelish, Pepper and Salt. Soak crumbs overnight in a little milk, then pass through sie<ve; add and mix all well, and press firmly in buttered mould. Steam 2 or 3 hours. Salmon Sandwich. Cold boiled salmon potinded with fresh butter, and a little salt and cayenne (and essence of anchovies if likctl), spread between slices of bread and butter. Sardine Eggs. Boil as many eggs as you require, hard. Cut eggs in lialf and remove yolks. Scrape and bone one sardine to each -egg, pound yolks and sardine mixture together ; add salt, and a. little cayenne pepper. Cut off bottom of eggs that they may stand ; chop these pieces and use to decorate mixture. Serve with watercress or lettuce. Savoury Omelette. 2 Eggs, Salt, Popper, i teaepoouful chopped Parsley, chopped. Ham or Kidney, ^ oz. Butter. Mix yolks with parsley, pepper, and salt ; whip the whites to a stiff froth, and stir in lightly with the meat. Melt buttei’ in pan, turn in mixture, and stir lightly for a few minutes. Fold up the sides, and serve hot. Savoury Pancakes. 6 tablespooufuls Flour, 1 teaspoonful Salt. Make into thick batter with 3 beaten eggs and a little milk. Beat till smooth. Stir in tablespoonful finely minced onion, minced parsley, pepper, and salt. Leave batter for a few hours, then fry about a tea- cup'ful at a time. Savoury Rice. Two breakfastcupfuls of boiled rice ; that left over from a pud- ding will do as long as it is stiff and unsweetened. Melt one table- spoonful of butter in your dish ; beat up the rice well, so that it is free from lumps. Stir till well mixed with the butter ; add two table- spoonfuls of Harvey’s sauce and two ripe, juicy tomatoes, cut in slices. Make very hot. Now add four large tablespoonfuls of any grated cheese. Season with salt and pepper. Mix and heat thoroughly. Serve at once, heaped up on hot buttered toast. Scotch Woodcock. 2 harfl-boiled Eggs, 1 oz. Butter

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