Stuffed Fresh Mushrooms

Ingredients

• six fresh mushrooms
• salt
• pepper
• grated cheese
• a piece of butter

Method

1. 1

   Remove stems from mushrooms, wash heads, season, fill with D'Uxelles, sprinkle with cheese, add butter, and bake.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 7. The excerpt below is the record exactly as published.

Stuffed fresh mushrooms Hearts of romaine salad Pineapple ice cream Assorted cakes Coffee Oysters Yaquino. Season one dozen oysters on the deep shell, with salt and paprika, put on each a piece of butter and some chopped chives. Place in oven, bake, and serve very hot. Potage Grande Mere. Take equal parts of leeks, cabbage, onions and celery and cut in very small dices. Put in pot, cover with water, season with salt and pepper, and boil. When soft, add hot milk, and serve. Fillet of sole, royale. Same as fillet of sole, Joinville. Potted squab chicken. Prepare the chicken as for roasting. Season well, and put a small piece of fresh butter in each. Place in a saute pan with butter and a piece of onion, brown well, basting from time to time. When almost done drain off the butter, add a cup of stock and a little brown gravy, and finis- a roasting. Strain the gravy over the chicken when serving. Serve in a casserole. Potatoes a la Reine. Mix well, one cup of boiling water, 'one ounce of butter, and a half cup of flour ; cool a little, and add the yolks of two eggs. Mix this dough with equal parts of fresh-boiled potatoes passed through a fine sieve, season with salt and a little grated nutmeg. Take up, with a spoon, in pieces the size of an egg, and drop one by one in warm swimming lard, heating gradually, so the potato will have time to swell (souffle), before becoming a golden brown color. When done, salt, and serve on napkin. D'Uxelles. Put in flat sauce pan three ounces of butter, one chopped onion, and a slice of ham cut in small dices. Simmer for five minutes. Add the stems of fresh or canned mushrooms chopped very fine, and simmer again for five minutes ; then add one-half glass of white wine and reduce. Then add one-half pint of brown gravy and boil for ten minutes. Finally stir in one-half cup of fresh bread crumbs, the yolks of two eggs, and season with salt and Cayenne pepper, and chopped parsley. D'Uxelles is used for gar- nishing in many ways. Stuffed fresh mushrooms. Cut the stems from six fresh mushrooms, wash the heads well, season with salt and pepper, and fill with D'Uxelles. Place on a buttered dish, sprinkle with grated cheese

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