Mushrooms a la Bordelaise

Ingredients

• 1 can of mushrooms
• 6 shallots
• 1 tablespoonful of butter
• salt, pepper
• some chopped parsley
• 1 minced bay-leaf
• 1/2 glass of sherry wine

Method

1. 1

   Drain mushrooms and chop shallots.

2. 2

   Sauté shallots in butter, add mushrooms, and sprinkle with salt, pepper, parsley, and bay leaf.

3. 3

   Cook for ten minutes with sherry wine.

4. 4

   Serve hot on slices of French toast.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 10. The excerpt below is the record exactly as published.

^ glass of sherry wine. Simmer ten minutes. Serve with baked macaroni. 2. — German Prune Pudding. Cook I pound of prunes iu a large sauce- pan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak % loaf of bread in water; press out dry. Add 3 eggs, ^ teaspoonful each of cinnamon, cloves and allspice. Add fiour sifted with a teaspoonful of baking-powder. Make into a large roll ; April place in the centre of the pmnes ; cover with brown sugar and a tablespoonful of molasses and put in the oven to bake until done. Strve hot or cold. 3. — Swiss Pot Roast. Season a breast of veal with salt, pepper and ginger. Heat a cupful of dripping; lay the meat in the stew-pan with the drip- ping, I onion, some celery seed, carroway seed, a few peppercorns and paisley. Cover and let stew slowly until nearly done ; then add I cup of tomato-sauce and cook slowly until tender. Serve with baked potatoes. 4. — Mushrooms a la Bordelaise. Drain i can of mushrooms ; chop 6 shallots very fine and saut£ in 1 tablespoonful of butter. Add the chopped mushrooms ; ' sprinkle with salt, pepper, some chopped parsley and i minced bay-leaf

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