Mushrooms au Gratin a la Russe

Ingredients

• the mushrooms
• salt
• sour cream
• a pinch of chopped fennel
• rolled breadcrumbs
• butter

Method

1. 1

   Clean and prepare mushrooms, salt lightly, roll in arrowroot, and fry in butter.

2. 2

   Place in a dish, pour over bechamel sauce flavored with fennel, cover with breadcrumbs, add butter, and bake until light brown.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 118. The excerpt below is the record exactly as published.

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

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