Sauted Fillets with Mushroom Caps
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 41. The excerpt below is the record exactly as published.
Sauted Fillets with Mushroom Caps. Prepare the same as the mignon fillets, and saute the mushroom caps in butter until they are well done, and place one on top of each fillet. Serve with a rich brown sauce, highly seasoned, and have the garnish of red and green sweet-peppers
Cook this with the app: pantry check, scaling, and the assistant.