Mushrooms Au Gratin

Ingredients

• one ounce of butter
• half an ounce of flour
• half a pint of milk
• a dessertspoonful of finely chopped parsley
• a teaspoonful of finely chopped onion
• a dusting of pepper
• half a teaspoonful of salt
• some browned breadcrumbs

Method

1. 1

   Peel and cut off stalks of mushrooms, place heads in a buttered dish.

2. 2

   Make a sauce with butter, flour, and milk, stir well, boil, then add chopped stalks, parsley, onion, pepper, and salt.

3. 3

   Simmer until thick, strain, pour over mushrooms, sprinkle with breadcrumbs, and bake for ten minutes.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 95. The excerpt below is the record exactly as published.

Mushrooms Au Gratin. Peel the mushrooms and cut off their stalks, and place the heads in a buttered fireproof dish. Peel the stalks and wash them, add the peeling, dry them and cut them up. Make a sauce with one ounce of butter and when melted add half an ounce of flour, stirring into it half a pint of milk. Stir well, bring to the boil, and then throw in the chopped stalks, a dessertspoonful of finely chopped parsley, a teaspoonful of finely chopped onion, a dusting of pepper and half a teaspoonful of salt. Simmer the sauce until it thickens, strain and add some browning. Pour the sauce over the mushrooms, sprinkle some browned breadcrumbs

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