Stuffed Mushrooms

Ingredients

• twelve large mushrooms
• six table-spoonfuls of line-chopped cooked chicken
• three table-spoonfuls of stale bread
• one gill of stock
• two table-spoonfuls of butter
• one teaspoonful of salt
• half a teaspoonful of onion juice
• one-fourth of a teaspoonful of pepper
• the juice of one lemon
• one cupful of bread crumbs

Method

1. 1

   Soak stale bread and stock together for ten minutes.

2. 2

   Add meat, salt, pepper, onion juice, and one tablespoon of butter.

3. 3

   Prepare mushrooms by cutting off stalks and paring them.

4. 4

   Place in a shallow baking-pan, fill with stuffing, sprinkle with crumbs, and dot with butter.

5. 5

   Cook in a moderately hot oven for ten minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 281. The excerpt below is the record exactly as published.

Stuffed Mushrooms. For twelve large mushrooms, use six table-spoonfuls of line-chopped cooked chicken, three table-spoonfuls of stale bread, one gill of stock, two table-spoonfuls of butter, one teaspoonful of salt, half a teaspoonful of onion juice, one-fourth of a teaspoonful of pepper, the juice of one lemon, and one cupful of bread crumbs

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