1161. MUSHROOMS, AU GRATIN

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 15 min Total: 15 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
main
filling
Instructions (8)
  1. Cut the stalks, trim the edges, and remove the skin of the mushrooms.
  2. Fill each mushroom with a similar preparation to that directed to be used for Tomatas à la Provençale.
  3. Shake some raspings of bread over them.
  4. Place them in a sautanpan, thickly spread with butter.
  5. Put them in the oven for about a quarter of an hour to gratinate.
  6. Dish them up in a pyramidal form.
  7. Pour some brown Italian sauce round them.
  8. Serve.
Original Text
1161. MUSHROOMS, AU GRATIN. PUNNET, or large mushrooms, must be used for this purpose. Cut the stalks, trim the edges, and remove the skin, then fill each mush-room with a similar preparation to that directed to be used for Tomatas à la Provençale; shake some raspings of bread over them, and place them in a sautanpan, thickly spread with butter; put them in the oven for about a quarter of an hour to gratinate; and then dish them up in a pyramidal form; pour some brown Italian sauce round them, and serve.
Notes
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