Mushrooms Stuffed with Chicken

Ingredients

• eight or ten good-sized fresh mushrooms
• one tablespoon of butter
• a small fine-chopped white onion
• four ounces of chicken breast
• two and a half ounces of butter
• the whites of two eggs
• half a teaspoon of salt
• a little nutmeg
• a little cayenne pepper
• half a pint of whipped cream

Method

1. 1

   Cut off the stems of the mushrooms and remove the gills.

2. 2

   Peel and soak in lemon juice.

3. 3

   Cook chopped stems with onion in butter, season, and cool.

4. 4

   Mix chicken with butter, egg whites, and seasonings.

5. 5

   Fill mushrooms with mixture, bake until firm, and serve with cream sauce.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 104. The excerpt below is the record exactly as published.

MUSHROOMS STUFFED WITH CHICKEN Procure eight or ten good-sized fresh mushrooms of an even size, cut off the stems, remove the gills, peel neatly, drop them as soon as peeled in a bowl of cold water, to which one gill of lemon- juice has been added. Chop the mushroom stems fine and place a saucepan with a small fine-chopped 188 THE HOME COOK BOOK white onion and one tablespoon of butter over the fire. Cook two minutes. Add the chopped mushroom stems. Cook slowly five minutes, season with one-quarter of a teaspoon of salt, a little pepper, and fine chopped parsley. Remove, and when cold divide this mixture among the well-drained mushrooms. Chop fine the breast of a chicken and rub it through a sieve, then weigh it; there should be four ounces, good weight. Put the meat in a bowl, add, in small portions, two and a half ounces of butter, stirring continually with a potato masher. When this is well mixed, add slowly the whites of two eggs and mix well. Season with half a tea- spoon of salt, a little nutmeg, and cayenne pepper. Place for one hour on ice, then add half a pint of whipped cream. Fill the mushrooms with this forcemeat. Set the mushrooms in a buttered pan, place them in the oven with good bottom heat, cover the top with buttered paper (but in a way that the paper will not touch the forcemeat) and bake till the force- meat is firm to the touch. Serve with cream sauce. [See illustration, Plate XIX.] BOILED OKRA Wash young okra and cut the spears in slices about half an inch thick. Have boiling in a porcelain saucepan enough salted water to almost cover the okra. Drop in the slices, cover and boil gently till tender, which will be in from twenty-five to forty minutes. The water will be almost boiled away. To a quart of okra stir in a heaping tablespoon of butter, a table- spoon of vinegar, and, if you like it, a dash of catsup and cayenne. Serve hot. This vegetable is oftenest eaten with chicken. FRIED OKRA WITH HAM A LOUISIANA DISH In a porcelain saucepan fry half a pound of minced boiled ham in a tablespoon of butter and add two minced onions. When browned add two dozen sHced spears of okra. Stir constantly until the okra browns. Add one teacup of tomato^ VEGETABLES— MISCELLANEOUS 189 juice, allow it to simmer down until all the juice is absorbed and the vegetables begin to brown again, when the okra will be done. Serve in a vegetable dish. BAKED ONIONS Peel white onions and have a Boston bean pot for their baking. Put a layer of onions in the pot and sprinkle in half a teaspoon of salt

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