Ragout of Mushrooms and Truffles
From The spirit of cookery, 1895
This dish can be enhanced with various types of mushrooms and truffles.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 191. The excerpt below is the record exactly as published.
n RAGOUTS OF MUSHROOMS, TRUFFLES, ETC. 299 faux, /I. tortilis, D.C. ; the gray Mousseron, A. imusseron. Bull. ; and the Mousserou petite oreille, A, virgineiis, Pers. These mousserons were used mixed for the production of ragouts. It is related that Barras, the Director who pro- duced Napoleon and the 13th Vendemiaire, employed several individuals to collect these delicate fungi for him. He had them prepared by frying in butter or lard with herbs and pepper ; the fry was then moistened with veal-broth or bouillon, and reduced, and the sauce thickened with butter and hour
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Cook this with the app: pantry check, scaling, and the assistant.