Stuffed Mushrooms a la Perigord

Ingredients

• Select one pound of even-sized fresh mushrooms
• put them in a cup and a half of water
• add to them three tablespoonfuls bread crumbs
• one tablespoon of thick cream sauce

Method

1. 1

   Peel mushrooms and remove stems.

2. 2

   Cook mushrooms and stems in water with seasoning for 15 minutes.

3. 3

   Chop stems finely, mix with bread crumbs and cream sauce, and fill mushrooms.

4. 4

   Broil for 12 minutes, then serve on toast with cream mushroom sauce.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 95. The excerpt below is the record exactly as published.

Stuffed Mushrooms a la Perigord Champignons farcis a la Perigord Select one pound of even -sized fresh mushrooms; peel and cut away the stem; take one mushroom out for each portion, also peel the stems; put them and the rest of the mushrooms in a cup and a half of water with two spoons of sherry if such is at hand, pepper, salt, and cook them for about fifteen minutes. Take the stems out of the juice and chop them very fine; add to them three table¬ spoonfuls bread crumbs, one tablespoon of thick cream sauce

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