Mushrooms on Toast
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
Nutrition per serving
87Calories
5 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein5.5 g
Carbohydrates16 g
Fiber2.1 g
Sugars1.4 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium223 mg
Calcium2.1 mg
Iron0.4 mg
Magnesium6.3 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C6.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 114. The excerpt below is the record exactly as published.
Mushrooms on toast. Compote de poires. Compote of pears. Braised slice of sturgeon. Lard a thick slice of sturgeon, and place in a braising-pan with scraped. bacon, slices of onion, minced carrots, and par- snips, salt, pepper, mixed spice, a bouquet of mixed herbs, and some white wine;:cook over a quick fire, and serve, covered with piquante sauce, to which you have added some of the liquor in which the sturgeon was cooked. Mushrooms on toast. Blanch your mushrooms in vinegar and water, drain them; and warm in hot melted butter over a quick fire, stir in a little four and a few drops of stock, season with salt, pepper, and a chopped head of garlic, and; parsley ; let it boil over two or three times, thicken the sauce with yolks of egg, flavour with lemon juice, and dish up on baked buttered bread- crusts
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