(3) Chop a few Mushrooms finely together with half
their quantity of parsley and a moderate amount of lean
ham and fat bacon ; mix all these together, season with
salt, pepper, and a small quantity of chopped thyme, put
the mixture into a stewpan, and toss it over the fire for a
few minutes ; then move it to the side, and stir in the
beaten yolks of two or three eggs. Skin and remove the
stalks from some large flat Mushrooms, trim them neatly
round the edges, and fill each with some of the above
mixture ; lay them side by side in a baking-dish, strew
over them some finely-grated breadcrumb, put a small
jnece of butter on each, and place them in a brisk oven.
In about fifteen minutes’ time, or when nicely browned
over the top, arrange the Mushrooms on a hot dish,
garnish with fried parsley, and serve.
(4) Remove the skins and stalks from lib. of small
Mushrooms, and chop) them ; put them into a stewpan
with Jib. of ham, two or three shallots, and a moderate _ ,
quantity of parsley all chopped, season with salt and
peppier, and fry. Beat the yolks of three eggs, stir them
in with the above mixture, and move it away from the
fire. Remove the skins and stalks from some large flat
Mushrooms, and stuff them with the above mixture.
Butter a baking-dish, lay in the Mushrooms, strew plenty
of finely-grated breadcrumb over them, and bake in a
quick oven for about a-quarter-of-an-hour, or until nicely
browned. Prepare a sauce as follows : Finely mince a few
small white Mushrooms, put them in a stewpan with a
chopped shallot, a few sprigs of thyme and a bay-leaf
tied together, and J table-spoonful of salad-oil. Toss them
over the fire for a few minutes, then pour in a small wine-
glassful of French white wine, and boil until reduced to
half its former quantity. Next add a moderate quantity
of white sauce, boil it up, skim off all the oil, and
remove the thyme and bay-leaf. When the Mushrooms
are ready, arrange them nicely on a hot dish, pour the
sauce round, garnish with sippets of toast or small crofttons
of bread fried brown in butter, and serve.
Mushrooms a la Poulette. — Prepare and trim lgall. of
Mushrooms, and put them into a saucepan with Joz. of
flour mixed in 1 teacupful of water✪ Mushrooms a la Poulette and strained. Put
For details respecting Culinary Processes, Utensils, Sauces, See., referred to, see under their special heads.
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Page 576 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Chop a few Mushrooms finely together with half their quantity of parsley and a moderate amount of lean ham and fat bacon ; mix all these together, season with salt, pepper, and a small quantity of chopped thyme, put the mixture into a stewpan, and toss it over the fire for a few minutes ; then move it to the side, and stir in the beaten yolks of two or three eggs. Skin and remove the stalks from some large flat Mushrooms, trim them neatly round the edges, and fill each with some of the above mixture ; lay them side by side in a baking-dish, strew over them some finely-grated breadcrumb, put a small piece of butter on each, and place them in a brisk oven.
In about fifteen minutes’ time, or when nicely browned over the top, arrange the Mushrooms on a hot dish, garnish with fried parsley, and serve.
(4) Remove the skins and stalks from lib. of small Mushrooms, and chop them ; put them into a stewpan with Jib. of ham, two or three shallots, and a moderate _ , quantity of parsley all chopped, season with salt and pepper, and fry. Beat the yolks of three eggs, stir them in with the above mixture, and move it away from the fire. Remove the skins and stalks from some large flat Mushrooms, and stuff them with the above mixture.
Butter a baking-dish, lay in the Mushrooms, strew plenty of finely-grated breadcrumb over them, and bake in a quick oven for about a-quarter-of-an-hour, or until nicely browned. Prepare a sauce as follows : Finely mince a few small white Mushrooms, put them in a stewpan with a chopped shallot, a few sprigs of thyme and a bay-leaf tied together, and J table-spoonful of salad-oil. Toss them over the fire for a few minutes, then pour in a small wineglassful of French white wine, and boil until reduced to half its former quantity. Next add a moderate quantity of white sauce, boil it up, skim off all the oil, and remove the thyme and bay-leaf. When the Mushrooms are ready, arrange them nicely on a hot dish, pour the sauce round, garnish with sippets of toast or small croutons of bread fried brown in butter, and serve.
Mushrooms a la Poulette. — Prepare and trim lgall. of Mushrooms, and put them into a saucepan with Joz. of flour mixed in 1 teacupful of water and strained. Put
For details respecting Culinary Processes, Utensils, Sauces, See., referred to, see under their special heads.
, : •••
'
RECORD OF TREATMENT, EXTRACTION, REPAIR, etc. Pressmark:
Binding Ref No:
( / O *>
Microfilm No:
Date
Particulars
0\
Chemical Treatment
Fumigation
Deacidification
^ $;£v^C£,. M A" k >•<" ^
Lamination
Solvents
Leather Treatment Adhesives
Remarks
Records on this page
Mushrooms a la PouletteMushroom Preparation