Scrambled Eggs on Canapés

Ingredients

• four large, heavy mushrooms
• 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
• half a tablespoonful of butter

Method

1. 1

   Chop mushrooms finely and cook with butter and onions for 3 minutes.

2. 2

   Add mushrooms and parsley, season, and mix with beaten eggs.

3. 3

   Cook in a hot saucepan until just set.

4. 4

   Serve on broiled mushrooms on warm bread.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 151. The excerpt below is the record exactly as published.

four large, heavy mushrooms and foar a little smaller. Remove the sterna, peel, wash and dry, and cbop them very fine. Put one tablespoonful of batter in a pan, and when it has melted add one teaspoonfnl 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. Season with half a saltspoonf ul of salt and one-quarter of a saltspoonful of white pepper. Remove from the range, stir in a small piece of fresh butter. Mix thoroughly, then add six eggs^ one salt- spoonful of salt, and half a one of pepper. Beat briskly for one minute. Pour in a hot saucepan with half a tablespoonful of butter

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