122. PUREE OF MUSHROOMS.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a pottle of white button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
a juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a ladleful of good white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
half a pint of double cream ↝ Cream, heavy [Dairy and Egg Products]

Instructions (4)

Clean a pottle of white button mushrooms, chop them up, adding meanwhile a juice of half a lemon to prevent them from turning black.
When chopped fine, place them in a deep sauta-pan with a pat of butter, and with a wooden spoon stir them on the fire for five minutes.
Moisten with a ladleful of good white sauce, reduce the purée quickly, and then add half a pint of double cream.
Stir the purée on the fire for five minutes longer, rub it through a tammy on to a dish, and from thence remove it into a small stewpan for use.

Original Text

122. PUREE OF MUSHROOMS.
CLEAN a pottle of white button mushrooms, chop them up, adding meanwhile a juice of half a lemon to prevent them from turning black; when chopped fine, place them in a deep sauta-pan with a pat of butter, and with a wooden spoon stir them on the fire for five minutes; moisten with a ladleful of good white sauce, reduce the purée quickly, and then add half a pint of double cream; stir the purée on the fire for five minutes longer, rub it through a tammy on to a dish, and from thence remove it into a small stewpan for use.

Notes

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