Mushrooms a la Tuileries

Ingredients

• half a dozen large mushrooms
• some soft herring-roes, making about two ounces
• the same amount of tomatoes mashed
• a sprinkle of cayenne
• salt to taste
• half a pint of Espagnole sauce
• a glass of marsala
• a couple of eggs
• a large piece of butter

Method

1. 1

   Mince herring-roes and mix with tomatoes, cayenne, and salt in Espagnole sauce, stew for 6-7 minutes.

2. 2

   Add marsala and whisk in eggs when nearly cold.

3. 3

   Peel mushrooms, sandwich mixture between two, top with butter, and bake for 6 minutes.

4. 4

   Serve hot with potato straws.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 44. The excerpt below is the record exactly as published.

Mushrooms k la Tuileries Take half a dozen large mushrooms, mince some soft herring-roes, making about two ounces, the same amount of tomatoes mashed, a sprinkle of cayenne, salt to taste. Put this mixture into half a pint of Espagnole sauce and stew for six or seven minutes ; add a glass of marsala, and when nearly cold whisk a couple of eggs into it. Peel the mushrooms and put a spoonful of the mixture between two of them sandwich fashion, place a large piece of butter

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