Mushrooms a la Bordelaise
From The "Queen" cookery books: Vegetables, 1902
Use freshly ground black pepper.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 38. The excerpt below is the record exactly as published.
Mushrooms a la Bordelaise. — Ghoose the thickest and firmest mushrooms for this, and wipe them well ; cut the underside across in lozenges, allow them to marinade for two hours in oil, pepper, and salt, then broil them. Mince two or three shalots (according to the quantity of mushrooms) with half their bulk of minced parsley, and fry these in either butter or oil, with pepper, salt, and a good squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.