appetizer
Stuffed Mushrooms
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 98. The excerpt below is the record exactly as published.
Stuffed mushrooms. Compote de poires. Compote of pears. Roast thrushes, Pluck and blanch the thrushes, but do not draw them ; wrap up in a vine leaf and a slice of bacon, fix on to the spit with a skewer, place some slices of toasted bread with a little butter in the dripping-pan ; when done, dish up the thrushes on the toast, and sprinkle with lemon-juice and a little white pepper. It takes about a quarter of an hour to roast them. Stuffed mushrooms, Wash the mushrooms quickly, dry, drain, and trim them; chop up the stalks with a quarter their quantity of parsley, and some eschalots, squeeze in a cloth, and warm for five minutes in butter and a little brown thickening ; fill the mush- rooms with this stuffing, place them on a buttered baking-dish, sprinkle with grated bread-crust
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