Mushrooms au Gratin

Ingredients

• a dozen large mushrooms
• some scraped fat bacon
• some fine raspings

Method

1. 1

   Clean mushrooms, place them hollow side up in a buttered sauté pan, fill with a stuffing similar to that for stuffed tomatoes, and sprinkle with raspings.

2. 2

   Bake in a hot oven for about a quarter of an hour, then serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 168. The excerpt below is the record exactly as published.

of scraped fat bacon, season with salt, pepper and chopped thyme, and moisten with either good gravy or Espagnole sauce; then put this stuffing over the twelve halves of tomatoes. Sprinkle some fine raspings over, set the saut^-pan over a brisk fire for about five minutes, then in a hot oven for seven or eight minutes or till they are properly baked, after which dish carefully without breaking, and serve. 780. GRILLED TOMATOES. Hemove the stalks of six ripe tomatoes, cut them across in halves, and set them (skin downward) on a clear fire to grill seven or eight minutes, according to size. Move them gently over the bare of the grill, without however, turning them. When cooked, season each half with salt and pepper. PRACTICAL HOUSEHOLD COOKERY. 381 dish them on buttered toast, previously made for that pur- pose, and serva Note, — ^Tomatoes are also made into salad. Remarks on Mushrooms. Mushrooms should be soaked in water with a little salt and vinegar, then washed in plain water and wiped dry before cooking, and as a safeguard against poisoning, should be cooked with a peeled onion. If the onion remains white, the mushrooms are good ; but if the onion becomes black or even slightly coloured, they ai*e poisonous, and should at once be destroyed. A piece of silver thrown with the mushrooms when being cooked will also answer the same purpose, and be distinguished by the same process. 781. MUSHROOMS AU ORATIN. Select a dozen large mushrooms; cut the stalks and remove the skin; place the mushrooms (the hollow part upwards) in a well buttered saut^pan; fill them with a similai* preparation to that for stuffed tomatoes, but substitute the cut stalks chopped fine for mushrooms; strew some fine raspings

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