Stuffed Mushrooms

Ingredients

• One and one-half dozens of large, fresh mushrooms
• four tablespoonfuls of bread crumbs
• one eschalot
• one-half teaspoonful of pepper
• one-half teaspoonful of salt
• two ounces of butter

Method

1. 1

   Skin and stem eight mushrooms.

2. 2

   Finely chop the eschalot and remaining mushrooms.

3. 3

   Brown in butter, add pepper and salt, and stuff into the skinned mushrooms.

4. 4

   Sprinkle with bread crumbs and bake until tender.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 91. The excerpt below is the record exactly as published.

two ounces of butter, three tablespoonfuls of cold boiled, chopped ham. Break the eggs into a bowl and beat them with, a wooden spoon until the yolks and whites blend. Melt one ounce of the butter in an omelette pan, stir into the beaten egg, the choppe,d ham, pepper and salt, and pour half of the mixture into the pan with the hot butter. 2o8 . BREAKFAST DISHES. Stir all, until the pmelette begins to set at the edges, draw all down to one side of the pan, and when it becomes firm on the under side, turn the omelette quickly over to the other Side of the pan, without breaking its form, and remove the omelette to a hot platter. Repeat this process for the second omelette, the cook- ing, of which should only consume about two minutes and serve both as quickly as possible. Dried Herb Omelettes. — One dessert spoonful of chopped parsley, two teaspoonfuls of dried mfxed herbs, a piece of eschalot the size of a bean, eight eggs, one-half teaspoonful of pepper, one teaspoonful of salt, two ounces of butter. Put the eggs into a bowl, and with them the chopped parsley, dried herbs, pepper and salt. Chop the eschalot finely and throw it in also. Beat all together until the eggs are thoroughly blended, the yolks with the whites. Melt in an omelette pari, one ounce of the butter and when the blue smoke arises pour into it half of the mixture from the bowl, and stir this until the omelette begins to firm at the edges. ' Draw all down to one side of the pan, and when the omelette becomes firm on the under side, turn it over to the other side of the pan, and transfer it from this at once to a hot platter. Repeat this process of cooking with the remaining omelette mixture, and with as much dispatch as is possible, place the second omelette beside the first, and serve im- mediately. Note. — Omelettes should always be cooHed over a very quick 6re, and should never consume more than two-minutes in the doing. EGGS ON TOAST. 2O9 Eggs au Flat. — Eight eggs, eight tablespoonfuls of bread crumbs, four ounces of butter, one teaspoonful of pepper, one teaspoonful of salt. Spread half of the bread crumbs upon a platter, sprinkle over them half of the pepper and salt, and dis- tribute over this in small pieces, two ounces of the butter. Break over this one by one the eggs, arranging them in a circle upon the bread crumbs, sprinkle over them the remaining breaji crumbs, pepper and salt, also distribute over this the remainder of the butter in small pieces, and place the platter in a hot oven for ten minutes. When done the bread crumbs should show a surface of pale brown, and the eggs be cooked rare. Serve upon the same platter on which the dish is prepared. Scrambled Eggs. — Eight eggs, one and one-half gills of cream, four ounces of butter, one teaspoonful of salt, one-half teaspoonful of pepper. Put the cream and butter together in a small sauce- pan over the fire, and stir them until the butter melts. Take the saucepan from the fire and break into it the eggs. Sprinkle over these the pepper and salt, and returning the saucepan to the fire, stir its contents with a fork briskly, until the eggs begin to firm. When this takes place, turn all quickly out upon a hot dish and serve at once. Eggs on Toast. — Eight eggs, two slices of buttered toast, one-half teaspoonful of salt, one dessert spoonful of lemon juice. Place a shallow saucepan over the fire, fill it nearly full of boiling water, and into this throw the salt and lemon juice. Break the eggs one by one into a teacup, and pour 210 BREAKFAST DISttES, chem gently from this into the water, letting each egg form before another is put in. Allow two minutes and a half to each egg, and remov- ing them from the water with a skimmer, place them, so drained, upon the slices of buttered toast. Curried £!ggs. — Bight eggs, three ounces of butter, one and one-half ounces of. flour, three gills of white stock, one tablespoonful of curry powder, one-half tea- spoonful of salt, one-half teaspoonful of sugar, one tea- spoonful of vinegar. Drop the eggs into a saucepan of boiling water, and let them boil therein for ten minutes. Throw them when boiled into a basin of cold water to cool, and while they are cooling melt the butter in a small saucepan, stir into it the dry flour and curry powder, add the stock by degrees, and when this mixture reaches the boiling point, let it continue to boil for two '' min- utes thereafter. Throw in the salt, sugar and vinegar, and draw the , saucepan aside from the fire. Take the shells from the eggs and cut them into halves, put them into the saucepan with the prepared curry, and allow all^ to remain over the fire until the eggs are heated through,' taking care however, that the mixture does not boil, as this will cause the eggs to break up and so injure the appearance of the dish. When done pour all carefully into a hot deep dish, and serve with boiled rice. IMtishroonis. — One ^nd one-half dozens of large, fresh mushrooms, four tablespoonfuls of bread crumbs, one eschalot

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