Mushrooms a la Bordelais

Ingredients

• mushrooms
• sauce of oil or melted butter
• minced young onions
• parsley
• a little garlic
• good brown gravy
• seasoned with cayenne pepper
• salt
• thickened with the yolks of eggs

Method

1. 1

   Proceed in all respects as for grilled mushrooms, but serve with a sauce of oil or melted butter, in which are minced young onions, parsley, and a little garlic; or serve with a sauce made by boiling the trimmings of the mushrooms in good brown gravy, seasoned with cayenne pepper and salt, and thickened with the yolks of eggs.

2. 2

   Time to broil, about twelve minutes; to bake, fifteen to twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 946. The excerpt below is the record exactly as published.

Mushrooms (a la Bordelais). — Proceed in all respects as for grilled mushrooms, but serve with a sauce of oil or melted butter, in which are minced young onions, parsley, and a little garlic ; or serve with a sauce made by boiling the trimmings of the mushrooms in good brown gravy, seasoned -wath cayenne pepper and siilt, and thickened with the yolks of eggs. Time to broil, about twelve minutes ; to bake, fifteen to twenty minutes. Mushrooms (a la Casse-tout). — This mode of cooking mushrooms is borrowed from the French, as its name implies. Their hearth fires are particularly adapted for it. Place a baking tin on the hot hearth, on which lay toast well buttered ; cover with mushrooms, carefully cleaned, keeping the cup side nppennost, and placing upon each mushroom a bit of butter, and a seasoning of pepper and salt

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