Scrambled Eggs on Canapes

Ingredients

• four large, heavy mushrooms
• four a little smaller
• one tablespoonful of butter
• one teaspoonful of finely chopped green onions
• one tablespoonful of finely chopped parsley
• six eggs
• half a saltspoonful of salt
• one-quarter of a saltspoonful of white pepper

Method

1. 1

   Remove the stems from mushrooms, peel, wash and dry, and chop them very fine.

2. 2

   Put butter in a pan, add green onions, cook slowly for three minutes.

3. 3

   Add chopped mushrooms and cook two or three minutes more.

4. 4

   Stir in parsley, season, then add eggs and beat briskly.

5. 5

   Pour in a hot saucepan with butter and stir constantly over a slow fire for three or four minutes.

6. 6

   Serve in broiled mushrooms on warm bread.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 134. The excerpt below is the record exactly as published.

SCRAMBLED EGGS ON CANAPES. Mrs, Seely's Cook Book, Select four large, heavy mushrooms and four a lit- tle Smaller. Remove the stems, peel, wash and dry, and chop them very fine. Put one tablespoonful of butter in a pan, and when it has melted add one tea- spoonful of finely chopped green onions. Cook slowly for three minutes, but do not let them brown. Add the chopped mushrooms and cook two or three minutes more. Stir constantly, adding one tablespoonful of finely chopped parsley. Cook for a few minutes. Sea- son with half a saltspoonful of salt and one-quarter of a saltspoonful of white pepper. Remove from the EGGS. 319 range, stir in a small piece of fresh butter. Mix thoroughly, then add six eggs

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