Petits Pates aux Champignons

Ingredients

• some French rolls
• the juice of a lemon
• mushrooms peeled and mixed up roughly
• some butter
• a little mushroom ketchup
• a spray or two of parsley

Method

1. 1

   Cut out the crumb from the rolls, butter inside and out, fill with mushroom mince, cook in butter with lemon juice and mushroom ketchup until thick.

2. 2

   Fill bread cases, bake, and top with cooked cherry tomatoes and parsley.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 120. The excerpt below is the record exactly as published.

Petits Pates aux Champignons. — Take some French rolls and with a round cutter, four inches long, cut out the crumb, but leave a bottom to them. Butter these inside and out, and fill them with a mince made with mushrooms peeled and mixed up roughly. Put them in a stewpan with some butter, the juice of a lemon, and a little mushroom ketchup. Let them cook till the mince becomes thick ; fill the little bread cases, and bake till cooked. Place a cooked cherry tomato on the top of each with a spray or two of parsley

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