Timbales of Mushrooms

Ingredients

• 1 lb. mushrooms
• 2 oz. bread crumbs
• 4 eggs
• 1 teaspoonful of finely-chopped parsley
• pepper
• salt
• cayenne

Method

1. 1

   Cook mushrooms with seasonings, mince with breadcrumbs and eggs, put into buttered cups, bake until firm, and serve with white sauce and decorated with rubbed yolk.

Nutrition per serving

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 52. The excerpt below is the record exactly as published.

f lb. mushrooms, 1 teaspoonful of finely-chopped parsley, 6 rounds of buttered toast 4 inches across, pepper and salt to taste. Cut the hard-boiled eggs in slices, and place on rounds of toast; sprinkle a little parsley over each round. Have ready the mushrooms, which have been finely chopped and cooked for ten minutes ; add to them a tablespoonful of bread crumbs, season with pepper, salt, and a little cayenne ; soften with a tablespoonful of cream or white sauce. Spread this mixture thickly over the eggs; decorate with hard-boiled yolk of egg rubbed through a sieve. Brown the whole under the griller of a gas stove or with a salamander. • Macaroni Cheese. Four oz. macaroni, 1 oz. butter, 1 oz. flour, \ pint of milk, 5 oz. grated cheese (if Parmesan is used less is. 132 MISS CAMERON'S COOKERY BOOK. required), salt, pepper, cayenne, and mustard to taste. Boil the macaroni until tender, and cut up into lj-inch lengths. Melt the butter in a saucepan, add flour and milk ; boil for two or three minutes, add the cheese and seasonings, keeping back a little of the grated cheese. Add the macaroni and mix all together. Pour into a pie-dish, sprinkle the rest of the grated cheese on the top, and brown, in the oven or under a gas grill. A little of Liebig Company's Extract of Meat can be stirred into the macaroni if liked. French Ramaquin. Cook 2 oz. of bread crumbs till soft in a gill of milk Add 2 oz. of butter, a saltspoonful of dry mustard, a salt- spoonful of salt, cayenne pepper to taste, 4 oz, of grated cheese, and the yolks of 2 eggs. Beat thoroughly ; then stir in the whites of the eggs, beaten to a stiff froth. Pour into a pie-dish, or little souffle cases, and bake for ten minutes, or till they become a light golden colour. Tomatoes and Eggs. Take as many small tomatoes as you require, same number of eggs. Scald and peel the tomatoes, and scoop the centres out. Place them in a buttered tin in the oven for five minutes, take them cut, place them in the dish in which they are going to table, sprinkle with salt and pepper, and break into each tomato an egg. Return to the oven, and leave till the eggs are quite set. Send to table with cress round the dish. Indian Eggs. Boil as many eggs as you require for the dish for seven lutes, place in cold water for ten minutes. Then shell m, and cut in halves. Take oufc tYk&^oYfeL* wA ^waadAWn. MISS CAMERON'S COOKERY BOOK. 133 in a mortar, with a tablespoonful of hot chutney, a squeeze of lemon juice, a gherkin minced fine, salt, pepper, and cayenne and \ oz. of butter. Mix all together, and fill the whites, piling as high as possible. Serve garnished with small cress. Smoked Sardine Savoury. Bone some smoked sardines, and pound them in a mortar with £ oz. of butter, a tablespoonful of cream, and plenty of cayenne pepper. Spread the mixture on thin wafer biscuits, and bake for a few minutes. Before sending to table, sprinkle with finely-chopped parsley. Macaroni a la Milanaise. Half lb. macaroni boiled, 1 pint tomato sauce, 3 oz. grated cheese, 2 tablespoonfuls of good gravy, salt, pepper, and cayenne. Heat the tomato sauce, add to it the gravy or half a teaspoonful of Liebig Company's Extract, season to taste with the salt and pepper. Cut the boiled macaroni into short lengths, and stir it in. Butter a dish, and pour a layer of this into it, then sprinkle some of the cheese over, pour another layer of the mixture, and so on, till all is used, sprinkling oheese over the top. Just heat up the oven, and send to table with fried crusts of bread round. N.B. — For tomato sauce, see " Sauces. v Stuffed Cauliflower. Take a good-sized cauliflower and boil it till tender ; drain and place in <a fire-proof china dish, flower downwards. When cool scoop out the stalk, and fill with mushroom mixture. Pour Bechamel sauce over, heat thoroughly in the oven, and serve with fried croutes round. Mixture for Stuffing Cauliflower. Half lb. Atewed mushrooms finely chopped, 2 oz. chonDed cooked ham, 1 teaspoonful chopped parsley, &d&, ^Y^*^ *xA 134 MISS CAMERON'S COOKERY BOOK. cayenne to taste. Into the mushrooms and their liquor stir the chopped ham, pajrsley, and seasonings, and fill the hol- lowed centre of cauliflower. Mushrooms au G-ratin. Half lb. large mushrooms, 1 oz. butter, J pint of good brown sauce, a tablespoonful of grated Parmesan, 1 table- spoonful of grated cooked ham, 1 tablespoonful of raspings. Wash and peel mushrooms, frying them for three or four minutes in the butter; then place them on a square of buttered toast, in a shallow fire-proof china dish, and pour over them the sauce; mix together the grated cheese, rasp- ings and ham, sprinkle this over the whole, bake in a quick oven for fifteen minutes, dust over with Nepaul pepper, and serve very hot. Timbales of Mushroom*. One lb. mushrooms finely chopped, 2 oz. bread crumbs, 4 eggs, 1 teaspoonful of finely-chopped parsley, pepper, salt, and cayenne

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