Mushrooms Salad

Ingredients

• two or three slices of peeled lemon
• a little good salad oil
• a little minced parsley
• chives (or shallot)
• pepper
• salt

Method

1. 1

   Chop mushrooms into dice, simmer with salad oil and lemon slices until cooked.

2. 2

   Cool, then mix with parsley, chives, pepper, and salt.

3. 3

   Toss with French oil and vinegar dressing.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 42. The excerpt below is the record exactly as published.

pepper, and serve very hot at once. Mushroom souffh'. — Melt together loz. each of fine flour and butter, and moisten with rather over a gill of cream or new milk, and when this is perfectly smooth and thick stir in one by one four well beaten egg yolks, and five or six large minced mushrooms. Stir in at the last five well beaten egg whites, and pour the mixture into a papered souffle case and bake. When fresh mushrooms are unobtainable, mince half a tin of champignons, and stir these with a teaspoonful or so of the mushroom powder into the panada, and finish as before. salad. — Wipe and chop the mushrooms into dice, and put them on in a pan with a little good salad oil and two or three slices of peeled lemon, and let this all simmer gently together till the mush- • rooms are cooked, when you set them aside to cool. When perfectly cold lay them in a salad bowl with a little minced parsley and chives (or slialot), pepper and salt

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