Mushrooms au Gratin

Ingredients

• 1 doz. large mushrooms
• 1 teaspoonful parsley
• 1 egg
• Pepper, salt, and cayenne
• 2 oz. butter
• 2 tablespoonfuls cooked minced veal
• 2 tablespoonfuls bread crumbs
• 1 tablespoonful minced suet
• £ pint good stock

Method

1. 1

   Mix all the forcemeat with the egg, skin and remove the centres from the mushrooms, season with salt and pepper; place a small pat of butter in each.

2. 2

   Put a teaspoonful of the forcemeat on each, cover with bread crumbs; put in a buttered baking tin with the stock, and bake for 15 minutes or until brown; dish, and pour the gravy round.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 19. The excerpt below is the record exactly as published.

MUSHROOMS AU GRATIN. 1 doz. large mushrooms 1 teaspoonful parsley 1 egg Pepper, salt, and cayenne 2 oz. butter 2 tablespoonfuls cooked minced veal 2 tablespoonfuls bread crumbs 1 tablespoonful minced suet £ pint good stock

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