Mushrooms sur le plat

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Butter one of the soup plates well.
  2. Lay some small mushrooms in the buttered plate.
  3. Place a pat of maître d’hôtel butter (the size of a good hazel nut) on each mushroom.
  4. Add a very few drops of water to the plate.
  5. Lay a strip of common paste around the edge of this plate.
  6. Reverse the other soup plate over the first, pressing it well down into the paste to keep in all the steam.
  7. Bake from twenty to twenty-five minutes.
  8. When ready, remove the top plate and the paste.
  9. Wipe the rim of the under plate.
  10. Serve the mushrooms at once and very hot.
  11. If preferred, when ready, lift the mushrooms on to rounds of hot buttered toast.
  12. Pour the sauce from the dish over the toast.
Original Text · last edited 4 days ago
Mushrooms sur le plat.—For this dish you need two soup plates that will stand the fire. Butter one of these well, and lay some small mushrooms in this, putting a pat of maître d’hôtel butter (the size of a good hazel nut) on each, with a very few drops of water. Lay a strip of any common paste round the edge of this plate, reverse the other plate over it, pressing it well down into the paste to keep in all the steam, and bake from twenty to twenty-five minutes. When ready remove the top plate and the paste, wipe the rim of the under plate, and serve the mushrooms at once and very hot. If preferred they can, when ready, be lifted on to rounds of hot buttered toast on which you have poured the sauce in the dish.
Notes
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