Mushrooms à la Bordelaise

Ingredients

• some big, firm, fresh mushrooms
• oil
• salt
• pepper
• finely chopped chives
• finely chopped parsley
• a few drops of vinegar or lemon juice

Method

1. 1

   Choose some big, firm, fresh mushrooms; peel, wash, and drain them, make one or two slits on the top side of the mushrooms, soak for an hour and a half in oil, salt, and pepper.

2. 2

   Broil them, turn when half cooked, so that each side may be equally broiled.

3. 3

   Warm the olive oil in which the mushrooms were soaked, season with finely chopped chives and parsley: dish up the mushrooms, sprinkle with a few drops of vinegar or lemon juice, and pour the hot olive oil over them.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 21. The excerpt below is the record exactly as published.

Mushrooms à la bordelaise. Gelée au marasquin. Maraschino jelly. Purée of potatoes. Either bake or boil some fine potatoes, peel, and pass through atammy, warm in a stew-pan with some melted butter, add salt and pepper, and milk enough to make the proper substance of a thick soup, boil, and serve with fried bread. York ham à l’anglaise. Cook the ham as in the recipe (see 21st of April), and serve with stewed spinach (see réth of June). Mushrooms à la Bordelaise. Choose some big, firm, fresh mushrooms; peel, wash, and drain them, make one or two slits on the top side of the mushrooms, soak for an hour and a halfin oil, salt, and pepper. Broilthem, turn when half cooked, so that each side may be equally broiled. Warm the olive oil in which the mushrooms were soaked, season with finely chopped chives and parsley: dish up the mushrooms, sprinkle with a few drops of vinegar or lemon juice

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