Mushrooms Under Glass

Ingredients

• Cream two tablespoons butter
• one-half tablespoon lemon juice
• one-fourth teaspoon salt
• a few grains pepper
• one-half tablespoon finely chopped parsley
• Toast a circular piece of bread
• one-third cup cream
• Pile mushroom caps on toast

Method

1. 1

   Cream butter and mix with lemon juice, salt, pepper, and parsley.

2. 2

   Spread half on toast, place in a baking dish, pile mushrooms on top, dot with remaining sauce, pour over cream, cover, and cook for twenty-five minutes.

3. 3

   Add wine before serving.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 53. The excerpt below is the record exactly as published.

one-half tablespoon lemon juice and moisten with Cream Mayonnaise. Arrange in nests of lettuce leaves and garnish with Cream Mayonnaise forced through a pastry bag and tube. Company and Formal Dinners. 201 CREAM MAYONNAISE DRESSING. 4 teaspoon mustard # cup olive oil 4 teaspoon salt § tablespoon lemon juice Few grains cayenne 2 tablespoon vinegar Yolks 2 eggs $ cup cream Mix mustard, salt and cayenne. Add yolks of eggs and stir until thoroughly mixed. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens dilute with vinegar, when oil may be added more rapidly. Add the lemon juice when nearly finished. Set in a cold place to chill and, when ready to use, add the cream beaten until stiff. . CUSTARD SOUFFLE. (See p. 161, under Warm Weather Dinners, Menu No. III.) TUTTI FRUITTI ICE. 4 cups water 1 cup candied fruit, pine- 2 cups sugar apple and cherries, cut in 2 cups orange juice small pieces + cup lemon juice + cup raisins, seeded and Grated rind 2 oranges cut in pieces | ¢ cup brandy Make a syrup by boiling water and sugar, fifteen min- utes. Add fruit juices and grated rind. Cool, strain and freeze. When well frozen, add candied fruits and raisins which have soaked in brandy four hours. Serve in glasses and garnish with candied orange peel. | 202 What to Have for Dinner. COMPANY DINNERS. MENU NO. VI. “With a few friends And a few dishes dine.” Warts Soup with WINE. PULLED BREAD. MUSHROOMS UNDER GLASS. Roast TURKEY, — TRUFFLE GRAVY. DutoH Porarogs. GLAZED Cunsrnurs. CELERY AU BECHAMEL. Frouir Saab. MAYONNAISE DRESSING. CANTON Mousse. Cream Cones. SALTED PECANS. BoNnBONS. CRACKERS. CHEESE. Caré& Nor. “SSE[D Jopuy swioozysnyW 202 al * $ « wee Company and Formal Dinners. —_ 203 WHITE SOUP WITH WINE. 4 lbs. knuckle of veal _=_1 tablespoon salt 2 quarts cold water _ Few grains cayenne 3 slices carrot 4 teaspoon peppercorns 1 sliced onion % tablespoons Sauterne 4 stalks celery wine 2 sprigs parsley | 1 teaspoon beef extract Bit of bay leaf 1 cup cream Wipe meat, remove from bone and cut in small pieces. Put meat and bone in soup kettle, cover with water and add carrot, onion, celery, parsley, bay leaf, salt, cayenne, and peppercorns. Bring quickly to boiling point, simmer five hours and strain. Chill, remove fat, reheat, add wine, beef extract and cream. Season with salt and cayenne. PULLED BREAD. Cut crusts from a loaf of bread just from the oven. With a fork pull the bread apart into strips five inehes long and quite thin. Dry in a slow oven until crisp, taking care bread is only a delicate brown when finished. Serve as an accompaniment to soups. MUSHROOMS UNDER GLASS. Cream two tablespoons butter, and add one-half table- spoon lemon juice, one-fourth teaspoon salt, a few grains pepper, and one-half tablespoon finely chopped parsley. Toast a circular piece of bread one-half inch in thick- ness and five inches in diameter. Spread one-half the mixture on toast, and put buttered side down in baking dish. Pile mushroom caps on toast in conical shape. Dot remaining sauce over mushrooms, and pour over 204. What to Have for Dinner. one-third cup cream

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