Mushroom Toasts

Ingredients

• 6 rounds of bread
• 10 large mushrooms
• 0.5 gill of cream or stock
• pepper to taste
• salt to taste
• 2 oz. of Parmesan cheese

Method

1. 1

   Fry rounds of bread until crisp.

2. 2

   Mince mushrooms, add pepper, salt, cream or stock, and stew until tender.

3. 3

   Heap mushrooms on toasts, sprinkle with Parmesan, and brown with a salamander.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 3. The excerpt below is the record exactly as published.

12 large mushrooms ; 1 dessertspoonsful - of chopped parsley ; 1 finely chopped eschalot ; 1 oz. of hatter ; salt and pepper to taste. Peel some mushrooms and cut them up small; put them into paper or china cases, which should he well buttered. Add pepper, salt, chopped parsley, and a little eschalot if liked. Cook in a brisk oven and serve hot. Bengal Toasts. For Four Persons. — 6 rounds of bread ; 2 ozs. of ham ; 1 gill of cream ; cayenne ; 1 oz. of Bengal chutney ; 1 oz. of Parmesan cheese. Fry some small rounds of bread and put the following mixture on them : chop fine some lean SAVOURIES AND SWEETS. 7 cn, which make into a stiff paste with cream, lison with cayenne. Spread this on the toasts, then I liia3mr of Bengal chutney, and over that a little §rrmesan cheese. Bake till a light brown and serve t. Aigrettes of Parmesan. IFFor from Four to Six Persons. — | pint of water ; 2 ozs. r butter; 2 ozs. of flour; 2 ozs. of Parmesan; 2 eggs ; ^='enne and salt to taste ; fat for frying. hTake quarter pint of water and two ounces of jatter, put into a small saucepan, let it boil, then .ake in two ounces of flour, stirring all the time ; it iiist be well cooked. Add cayenne and salt, two lances of grated Parmesan cheese, stir well, and iix in by degrees two eggs well beaten. Have kady" some boiling fat, and drop in about a dessert- oonful of the mixture at a time and fry a golden i’own, and serve very hot. The great secret in this • to make it at the last moment. Calf’s Brains on Toast. IFor Six Persons. — Half the brains of a calf ; 1 oz. of ham ; ggill of cream ; 1 oz. of bread crumbs ; cayenne and salt to fste ; butter for frying the crumbs. "Wash in salt and water and then boil a calf’s -’ains ; when boiled chop them up with a little ham, lyenne, salt, and a little cream. Put on to fried •asts with fried bread crumbs on the top of each. Mushroom Toasts. For Four Persons. — 6 rounds of bread ; 10 large mush- t )oms ; ^ a gill of cream or stock ; pepper and salt to taste ; > oz. of Parmesan cheese.

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