Stuffed Mushrooms
From The blue ribbon cook book, 1904
Presented as published in 1904. 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 The blue ribbon cook book (1904) by Jennie C. Benedict, page 19. The excerpt below is the record exactly as published.
n sweetbreads which have been sauted in butter (after parboiling), dip in eggs, bread crumbs and eggs, and fry in hot fat. Serve with alle- mande sauce. SWEETBREAD CUTLETS. Boil two pairs of sweetbreads in salt water with a tablespoonful of lemon juice; drain and cover with cold 62 THE BLUE RIBBON COOK BOOK. water. When cold, chop fine and add sufficient chopped mushrooms to make one pint in all. Melt one tablespoon- ful of butter, add one tablespoonful of flour, salt and pepper to taste. When smooth, add slowly a cup of cream. When this thickens, add a tablespoonful of lemon juice and a slight grating of nutmeg, half a teaspoon of finely chopped parsley, one beaten egg, and the sweet- breads and mushrooms. Pour out on a dish to cool, make palm shape, roll in bread crumbs, diluted egg and bread crumbs, place in frying basket and fry in hot lard. Serve with allemande sauce. LITTLE PIQS IN BLANKETS. Select large, plump oysters, or firm pieces of sweet- bread which have been parboiled. Wrap them in thin slices of fat bacon, pinning with a wooden toothpick. Broil in a little butter. STUFFED PEPPERS. Cut off the tops of green peppers and remove the seed, parboil them ten minutes, chop the tops fine, one table- spoonful of chopped onion and two of fresh chopped mush- rooms; saute all in two tablespoonfuls of butter about twelve minutes, add one tablespoon of flour, half a cup of brown stock, one tablespoon of ground chicken, one half tablespoon of ground ham, and one tablespoon of bread crumbs. Season with salt, pepper, and chopped parsley, cool, then stuff the peppers, sprinkle with buttered bread crumbs and put in the oven to brown; serve with white sauce. ENTREES. 63 STUFFED MUSHROOMS. Cut off the caps, peel, scrape out, and saute in butter. Then chop fine a little onion, and two tablespoons of chopped mushrooms, and saute in two tablespoons of but- ter. Add one heaping tablespoon of flour, one third of a cup of brown stock, and one quarter of a cup of cream. Season with salt, cayenne, and chopped parsley, and when thick, add a little ground chicken, ground ham
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