Mushroom Toasts

Ingredients

• rounds of buttered toast about two inches and a half in diameter
• pepper
• salt
• cayenne

Method

1. 1

   Fry mushrooms in butter with pepper and salt.

2. 2

   Lay on hot toast, sprinkle with cayenne, and serve immediately.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 50. The excerpt below is the record exactly as published.

pepper and salt to taste. Let it simmer slowly till well rediiced, then add a spoonful or two of cream, mix well, and spread lightly to the thickness of a quarter of an inch on square pieces of toast about three inches square. Place on each a poached egg neatly trimmed with a fluted cutter, and serve at once. Kidney. — Take two sheep's kidneys, skin, split them in half, and put them into boiling salted water for a minute or two. Then drain and wipe them, chop them up finely, and toss them in a small saucepan with half an ounce of butter, in which a small piece of chopped shallot has been fried, pepper and salt, a little chopped parsley, and half an ounce of glaze. Have ready some fried croutes of bread slightly hollowed out in the centre. Arrange some chopped kidney in each, and serve directly. Game. — Remove the meat from the bones of some cooked game, pound it in a mortar with half its bulk in butter, and a small quantity of ham, which has been passed through the 90 Savoury Toasts. mincing machine. When perfectly smooth season with nutmeg, cayenne pepper and salt, and warm up the whole in a saucepan with a tiny bit of glaze. Spread the mixture on to triangular pieces of buttered toast, put them in the oven for a minute or two to get quite hot, and then serve. Mushroom. — Have ready some rounds of buttered toast about two inches and a half in diameter

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