Mushrooms a la Casse-tout

Ingredients

• mushrooms
• toast well buttered
• a bit of butter
• seasoning of pepper
• salt

Method

1. 1

   Place a baking tin on the hot hearth, on which lay toast well buttered; cover with mushrooms, carefully cleaned, keeping the cup side uppermost, and placing upon each mushroom a bit of butter, and a seasoning of pepper and salt.

2. 2

   Medium-sized flap mushrooms do best for this dish; they should be freshly gathered.

3. 3

   Serve on a hot dish.

4. 4

   Time, ten to twelve minutes.

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 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.