Mushrooms au Gratin

Ingredients

• some fresh cup mushrooms
• a quarter of an ounce shredded bacon
• the same of shallot
• a sprig of chopped parsley
• a tiny piece of thyme
• the yolk of an egg

Method

1. 1

   Prepare mushrooms by cutting stems and filling with a force-meat of bacon, shallot, parsley, thyme, and seasoning.

2. 2

   Simmer in butter, add egg yolk, dredge with breadcrumbs, bake until brown, and serve with rich brown sauce.

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; Champignons au Gratin. — Skin, wash, and wipe dry some fresh cup mushrooms, cut the stems to within a quarter of an inch of the head, and fill the cups with a force-meat made of a quarter of an ounce shredded bacon, the same of shallot, a sprig of chopped parsley, a tiny piece of thyme, and pepper and salt to taste. Simmer for five minutes in butter and add the yolk of an egg

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