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Mushrooms for Garnish
From Harper's cook book encyclopædia, 1902
Serves 4
Utilize stems and peel for flavoring dishes or soups.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 471. The excerpt below is the record exactly as published.
Mushrooms for Garnish VEGETABLES Mushroom Toast water, then in cold water. Take out and wipe dry. Melt a table-spoonful of butter in a saucepan and lay in the mushrooms. Keep over the fire and stir. Add flour to thicken, with pep- per, salt, thyme, and mace. Pour in a teacupful of soup stock and let sim- mer half an hour. Take out the mush- rooms ; strain the gravy, to which add the beaten yolks of three eggs and the juice of a lemon. Arrange the mush- rooms on thin slices of buttered toast and pour the sauce over. Serve hot. Mushrooms for Garnish. — Take fresh - gathered button - mushrooms, cut off the stems, and wash them in a little cold water, then drain. Have ready squeezed the juice of half a lemon, put it with a small cup of cold water into an enamelled stewpan, into which throw each mushroom as it is peeled ; /add I oz. of butter and a little salt
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