Mushrooms au Gratin

Ingredients

• a dozen Mushrooms
• loz. of butter
• loz. of flour
• 1 joint of broth
• 3 table-spoonfuls of minced parsley
• 1 table-spoonful of chopped shallot
• a little salt
• a little pepper
• 2 table-spoonfuls of oil

Method

1. 1

   Prepare the Mushrooms and make a sauce with butter, flour, and broth.

2. 2

   Add chopped stalks and seasonings, boil, and fill the Mushrooms with the mixture.

3. 3

   Cook in oil and serve with sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 575. The excerpt below is the record exactly as published.

Mushrooms au Gratin.— (1) Select a dozen Mushrooms of about 2in. in diameter, cut oft' the stalks, wash thoroughly, and drain on a cloth. Put loz. of butter and Joz. of flour into a saucepan, stir gently over the fire for two minutes, pour in 1 joint of broth, mix well, and boil quickly until reduced to half its original quantity. Pare the stalks, chop them up, drain on a cloth, and add them to the sauce, with 3 table-spoonfuls of minced parsley, 1 table-spoonful of chopped shallot, and a little salt and pepper. Place the pan over a brisk fire, and boil the contents quickly for eight minutes. Put 2 table-spoonfuls of oil

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