Mushrooms a la Casse-tout

Ingredients

• a baking-tin on which lay toast, well buttered
• a bit of butter on each mushroom
• a seasoning of pepper
• a seasoning of salt
• medium-sized, flat mushrooms

Method

1. 1

   Place a baking-tin on the hot hearth, lay well-buttered toast, cover with cleaned mushrooms cup side up, add butter and seasoning.

2. 2

   Cook for 10-12 minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 470. The excerpt below is the record exactly as published.

Mushrooms a la Casse-tout. — This mode of cooking mushrooms is bor- rowed from the French, as its name implies. Their hearth-fires are par- ticularly 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 uppermost, and placing upon each mushroom a bit of butter and a seasoning of pepper and salt. Medium-sized, flat mushrooms do best for this dish ; they should be freshly gathered. A glass is some- times fixed closely over the mush- rooms, but for cooking mushrooms in any quantity an earthenware cov- er with a flat top, to allow of the wood-embers being placed around and on it, is used. Serve on a hot dish. Time, ten to twelve minutes. Mushrooms a la Creole. — Put half a pint of olive oil in a flat baking- dish, sprinkle dry bread-crumbs and finely chopped parsley in it, lay over some large mushrooms which have been peeled and stemmed, pour more oil over, and sprinkle with bread- crumbs and seasoning. Bake in a hot oven half an hour. Mushrooms, Creamed. — Peel large, fresh mushrooms. Sprinkle with salt and pepper. Put in a saucepan with a little water. To a quart of mush- rooms add a table-spoonful of butter. Let simmer ten minutes. Pour in a pint of cream, in which should be mixed a table-spoonful of corn-starch. Stir two or three minutes, and take up. Mushrooms, Devilled. — Chop one quart of peeled mushrooms. Season with salt, pepper, and lemon -juice. Mix the yolks of two hard-boiled eggs and two raw eggs together, and stir in with one pint of bread-crumbs and one large table-spoonful of butter. Fill little shells with the mixture, cover with grated crackers and bits of but- ter. Set in the oven to brown. Mushrooms, Fricassee of. — Peel a quart of mushrooms. Put in boiling Mushrooms for Garnish VEGETABLES Mushroom Toast water, then in cold water. Take out and wipe dry. Melt a table-spoonful of butter in a saucepan and lay in the mushrooms. Keep over the fire and stir. Add flour to thicken, with pep- per, salt, thyme, and mace. Pour in a teacupful of soup stock and let sim- mer half an hour. Take out the mush- rooms ; strain the gravy, to which add the beaten yolks of three eggs and the juice of a lemon. Arrange the mush- rooms on thin slices of buttered toast and pour the sauce over. Serve hot. Mushrooms for Garnish. — Take fresh - gathered button - mushrooms, cut off the stems, and wash them in a little cold water, then drain. Have ready squeezed the juice of half a lemon, put it with a small cup of cold water into an enamelled stewpan, into which throw each mushroom as it is peeled ; /add I oz. of butter and a little salt. Place the stewpan over the fire, bring it quickly to a boil, and in five minutes use the mush- rooms as required. A good cook will know how to utilize the stems and peel of the mushrooms. In this case they may be chopped small and stewed in the gravy left after boiling the buttons. These trimmings are useful for flavoring dishes or soups. Mushrooms, Grilled. — Cut the stalks, peel, and score lightly the under side of large mushroom flaps, which should be firm, and fresh gath- ered. Season them with pepper and salt, and steep them in a marinade of oil or melted butter. If quite sound they may be laid on a gridiron over a slow, even fire, and grilled on both sides, but they are best done in the oven if at all bruised. Either way, serve with a sauce of melted butter, or on a hot dish, with a piece of butter on each mushroo

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