Mushrooms a la Delmonico

Ingredients

• an onion finely
• a quarter of a pound of finely chopped mushrooms
• two anchovies
• a teaspoonful of French mustard
• three teaspoonfuls of brown sauce

Method

1. 1

   Fry the chopped onion in butter until pale brown, then add the mushrooms and simmer until two-thirds cooked.

2. 2

   Pound the soaked anchovies with mustard and brown sauce, add to the mushrooms, boil for a few minutes, and fill a croustade case with the mixture.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 117. The excerpt below is the record exactly as published.

Mushrooms a la Delmonico ; Champignons a la Delmonico. — Chop an onion finely, fry it in butter to a pale brown colour, stir carefully, and then add a quarter of a pound of SAVOURIES 169 finely chopped mushrooms. Simmer till the mushrooms are two- thirds cooked. Soak two anchovies, pound them in a mortar with a teaspoonful of French mustard, three tea- spoonfuls of brown sauce, and add to the mushrooms. Boil together for two or three minutes and fill a croustade case with it. Mushrooms a la Montglas ; Champignons a la Montglas. — Jones' Brothers mushroom moulds must be used for this entree. Prepare a Julienne composed of equal parts of fillet of chicken, tongue, truffles, and mushrooms, and mix with it a chaud-froid sauce of a night-light colour. Line the parts of the moulds with a nice clear aspic. Fill them up with the above preparation, join the two halves together, press firmly, and place on ice for twenty minutes. Turn out, and serve on chopped aspic. Mushrooms a la Russe. — Clean and wash mushrooms ; wipe dry, and cut in half. Put into a saucepan, with a lump of fresh butter, some chopped parsley, green onion, and fennel. Season with salt, pepper, and nutmeg. Cook slowly till the mushrooms are tender. Five minutes before serving take out the mushrooms, strain the liquor in which they have cooked and return it to the saucepan, with two coffee-cupfuls of rich bechamel sauce, and one of good sour cream. Add salt, pepper, and nutmeg to taste, and put in the mushrooms. Boil up once ; put in a pinch of chopped fennel, and serve. Mushrooms au Gratin; Champignons au Gratin. — Skin, wash, and wipe dry some fresh cup mushrooms, cut the stems to within a quarter of an inch of the head, and fill the cups with a force-meat made of a quarter of an ounce shredded bacon, the same of shallot, a sprig of chopped parsley, a tiny piece of thyme, and pepper and salt to taste. Simmer for five minutes in butter and add the yolk of an egg. Well dredge them with bread raspings in a buttered baking dish, and bake in a moderate oven. When done pile on a hot dish, serve rich brown sauce round. Mushrooms au Gratin a la Russe. — Clean and wipe the mushrooms, cut off the stems, rinse and wipe them care- fully ; salt them lightly, and roll them in arrowroot ; fry 170 THE housewife's BEFEREE to a pale brown in butter. Put into a deep dish ; pour over them a rich bechamel sauce made with sour cream, and flavoured with a pinch of chopped fennel. Cover with rolled breadcrumbs ; stick little bits of butter among them ; put into the oven, and bake to a light brown, and serve very hot. Mushrooms, Broiled.— Choose large flaps, cut off the stalks about half an inch from the gills, and peel the tops. If very gritty wash in water acidulated with vinegar, and dry immediately. Place them on a gridiron over a clear fire, stalk downwards, for about three minutes, then turn them and place a small morsel of butter in the centre of each, and let them cook till done. Place upon a dish, stalk- side upwards, in front of a bright fire, place on more butter, sprinkle with salt and pepper, and serve very hot with a few drops of lemon-chili vinegar and Worcester sauce. Mushrooms; Croute's aux Champignons.— Select fresh, fully expanded mushrooms that are not large enough for boiling. Cut off the stalks about half-way down, but do not peel the tops. Place in a baking tin with a liberal supply of butter, and cook in a quick oven for about fifteen minutes. Sprinkle with pepper and salt, and serve piled on a dish. Mushrooms en Croustade ; Champignons en Croustade. — No. 1. Line the top parts of some mushroom moulds with a fine paste of macaroni, bake them a nice, light brown colour. Then fill up the bottom parts with a puree of mushrooms, join the two parts together, and serve up very hot. Send tomato sauce separately with them. No. 2. Chop an onion very finely, fry it in butter to a pale brown colour, stir carefully and then add a quarter of a pound of finely chopped mushrooms. Simmer together till the mushrooms are two-thirds cooked. Soak two anchovies, pound them in a mortar with a teaspoon ful of French mustard, three teaspoonfuls of brown sauce

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