Purée of Mushrooms
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
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 121. The excerpt below is the record exactly as published.
Purée of mushrooms. Pommes au beurre, Stewed apples. Fillets of fowl à la cardinal. Prepare in the same manner as “Fillets of chicken cooked in butter ” (see 25th of December); when done, place round an entrée dish, with a slice of truffle between each fillet ; fill the centre with German sauce, to which you have added some crayfish butter to make it red, and garnish the fillets with cray- fish tails. Purée of mushrooms. Trim and wash your mushrooms, blanch, drain, and mince them up as fine as possible, warm in a saucepan, with a little butter, and the juice of a lemon; when slightly browned, moisten with gravy, season with salt and pepper
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Cook this with the app: pantry check, scaling, and the assistant.