Mushrooms Broiled

Ingredients

• 1 dozen medium-sized fresh mushrooms
• the juice of 1 lemon
• 1 even teaspoonful salt
• Y^ even teaspoonful pepper
• 6 small slices of buttered toast
• 1 ounce maitre d'hdtel butter

Method

1. 1

   Select 12 medium-sized fresh mushrooms, cut off a portion from the stalk, peel the top, and rub off with a little fine salt; drop into cold salted water with the juice of 1 lemon.

2. 2

   15 minutes before serving, lift the mushrooms out of the water, wipe dry; season with 1 teaspoonful salt and 0.5 teaspoonful pepper; brush each one with melted butter, lay on a hot broiler, and broil over a moderate clear fire for 6 minutes on each side, turning them twice while cooking.

3. 3

   Lay 6 small slices of buttered toast on a hot dish; dress 2 mushrooms over each piece of toast, spread 1 ounce maitre d'hotel butter over the mushrooms, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 340. The excerpt below is the record exactly as published.

1 even teaspoonful salt ; toss them well over a clear fire until the liquor flows, and keep them there until they are all dried up again. Then add enough vinegar to cover them, 1 onion, and 1 teaspoonful sugar, boil a few minutes ; put the mush- rooms in small glass jars. When cold screw them up tightly or paste paper over them ; keep in dry places for further use. These are nice for sauces or ragotLts. Hushrooms preserved in Bntter.— Peel 1 quart of nice white small button mushrooms, put them into cold water with a little lemon juice ; take out and dry with a clean napkin. Place in a saucepan over the fire with Yg pound of butter and 1 gill of water, simmer 15 minutes; put them with their juice into glass jars screwed down tightly ; set in a vessel of cold water over the fire to boil 1 hour. (If there should not be juice enough to cover the 610 VEGETABLES. mushrooms in the jars, more melted butter must be added.) When opened in winter the butter can be used for sauce. Mushrooms^ Broiled. — Select 1 dozen medium-sized fresh mushrooms, cut off a portion from the stalk, peel the top, and rub off with a little fine salt ; drop as soon as cleaned into cold salted water with the juice of 1 lemon ; 15 minutes before serving lift the mushrooms out of the water, wipe dry ; season with 1 even teaspoon- f ul salt and Y^ even teaspoonf ul pepper ; brush each one over with melted butter, lay on a hot broiler, and broil over a moderate clear fire 6 minutes on each side, turning them twice while cooking. Lay 6 small slices of buttered toast on a hot dish ; dress 2 mushrooms over each piece of toast, spread 1 ounce maitre d'hdtel butter

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