Mushrooms à la Bindley

Ingredients

• two pounds of fresh and firm mushrooms
• four ounces of butter
• the juice of two lemons
• the upper crust of four French rolls
• three pints of velouté sauce
• the yolks of four eggs
• white pepper to taste

Method

1. 1

   Prepare mushrooms by cutting and washing.

2. 2

   Cook with water, butter, and lemon juice.

3. 3

   Fry crusts of rolls in clarified butter.

4. 4

   Mix mushroom gravy with velouté sauce, butter, egg yolks, and pepper.

5. 5

   Fill crusts with mushrooms and sauce.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 137. The excerpt below is the record exactly as published.

MuBhrooms à la Bindley Have at hand two poimds of fresh and firm mushrooms. Cut and trim the stalks, pare the heads, and wash them. Put in a saucepan with a little water, four ounces of butter and the juice of two lemons. Cook for five minutes over a brisk fire, occasionally shaking the pan. Take the upper crust of four French roUs, remove the inside, and fry the crust in clarified butter. Mix the gravy the mushrooms were cooked in with three pints of velouté sauce. Add four ounces of butter, the yolks of four eggs, and white pepper to taste

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