Mushrooms en Croustade

Ingredients

• a lump of butter
• dredge with salt
• dredge with pepper
• yolks of three eggs
• juice of a lemon
• a small lump of butter

Method

1. 1

   Fry the cleaned Mushrooms in butter, seasoning with salt and pepper until moisture evaporates.

2. 2

   Add white sauce and mix with beaten egg yolks.

3. 3

   Prepare a croustade from bread, butter it, and dry in the oven.

4. 4

   Fill the croustade with the Mushroom mixture and serve.

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 en Croustade. — Procure some fresh and very firm hot-bed Mushrooms, cut off the stalks, and wash the heads with a sponge dipped in clear water ; put them in a stewpan with a lump of butter, dredge with salt and pepper, fry till all the moisture has evaporated, then pour in some white sauce, and move them to the side of the fire. Cut a croustade out of bread, mask it well with butter, using a paste-brush for the purpose, place it oh a gridiron, and dry in the oven. Beat the yolks of three eggs in a little cream, mix them with the Mushrooms, stir over a sIoav fire till thickened (they must not boil), then move them to the side, and add the juice of a lemon and a small lump of butter

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