MUSHROOM-TOAST, OR CROÛTE AUX CHAMPIGNONS

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

a quart or more, of small just-opened mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
two to three ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a quarter of a teaspoonful of pounded mace mixed with a little cayenne ↝ Spices, mace, ground [Spices and Herbs]
a small dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of gravy or of good beef-broth ↝ Gravy, NFS [Dips, gravies, other sauces]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a squeeze of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a crust, cut about an inch and a quarter thick, from the under part of a moderate-sized loaf
good butter a light brown ↝ Butter, stick, unsalted [Dairy and Egg Products]
New milk, or thin cream, may be used with very good effect instead of the gravy ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a few strips of lemon-rind ↝ Lemon, raw [Citrus fruits]
a small portion of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
mushroom-catsup ↝ Mushrooms, raw [Other vegetables and combinations]

Instructions (13)

Cut the stems closely from the mushrooms; peel them, and take out the gills.
Dissolve butter in a saucepan or stewpan.
Add the mushrooms to the pan.
Strew over them pounded mace mixed with a little cayenne.
Stew over a gentle fire for 10 to 15 minutes, tossing or stirring often.
Add flour and shake the pan until lightly browned.
Pour in gravy or beef-broth by slow degrees.
Stew softly in the liquid for 2 minutes.
Add salt and a squeeze of lemon-juice.
Pour the mushroom mixture onto a prepared crust of bread.
Prepare the crust by cutting it about 1.25 inches thick from the under part of a loaf, and frying it in butter until light brown, after having hollowed it slightly inside.
Alternatively, new milk or thin cream can be used instead of gravy. If so, add lemon-rind strips, nutmeg, and mushroom-catsup to the sauce.
The bread may be buttered and grilled over a gentle fire instead of being fried; this is preferred.

Original Text

MUSHROOM-TOAST, OR CROÛTE AUX CHAMPIGNONS.

(Excellent.)

Cut the stems closely from a quart or more, of small just-opened mushrooms; peel them, and take out the gills. Dissolve from two to three ounces of fresh butter in a well-tinned saucepan or stewpan, put in the mushrooms, strew over them a quarter of a teaspoonful of pounded mace mixed with a little cayenne, and let them stew over a gentle fire from ten to fifteen minutes; toss or stir them often during the time; then add a small dessertspoonful of flour, and shake the pan round until it is lightly browned. Next pour in, by slow degrees, half a pint of gravy or of good beef-broth; and when the mushrooms have stewed softly in this for a 331couple of minutes, throw in a little salt, and a squeeze of lemon-juice, and pour them on to a crust, cut about an inch and a quarter thick, from the under part of a moderate-sized loaf, and fried in good butter a light brown, after having been first slightly hollowed in the inside. New milk, or thin cream, may be used with very good effect instead of the gravy; but a few strips of lemon-rind, and a small portion of nutmeg and mushroom-catsup should then be added to the sauce. The bread may be buttered and grilled over a gentle fire instead of being fried, and is better so.

Small mushrooms, 4 to 5 half pints; butter, 3 to 4 oz.; mace, mixed with a little cayenne, 1/4 teaspoonful: stewed softly 10 to 15 minutes. Flour, 1 small dessertspoonful: 3 to 5 minutes. Gravy or broth, 1/2 pint: 2 minutes. Little salt and lemon-juice.

Notes

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