Scalloped Mushrooms and Deviled Eggs

Ingredients

• Choose for this purpose fine firm ones.
• Season them with pepper and salt
• Season them with pepper and salt
• add a little onion
• Sprinkle each layer with rolled bread crumbs
• dot with small pieces of butter
• Boil the eggs hard.
• cayenne pepper
• a touch of mustard
• a dash of vinegar
• upon a bed of chopped lettuce or water cress

Method

1. 1

   Prepare mushrooms in a buttered dish, season, and layer with bread crumbs.

2. 2

   Bake.

3. 3

   For eggs, cut in half, mix yolks with butter, cayenne, mustard, and vinegar, fill whites, and serve on seasoned greens.

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 17. The excerpt below is the record exactly as published.

SCALLOPED MUSHROOMS AND DEVILED EGGS The Mushroom Dish Choose for this purpose fine £rm ones. Pick, wash, wipe and peel — then lay them in a deep pudding dish well buttered. Season them with pepper and salt, and add a little onion. Sprinkle each layer with rolled bread crumbs, dot with small pieces of butter and proceed in this way until dish is full, having the top layer of bread crumbs. Bake in a moderate oven. The Eggs Boil the eggs hard. Remove shells and cut eggfis in half, slicing a bit off the ends to make them stand up- right. Extract yolks and rub them to a smooth paste with melted butter, cayenne pepper, a touch of mustard and a dash of vinegar. Fill the hoUowed whites with this and send to* table upon a bed of chopped lettuce or water cress

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