Purée of Mushrooms

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

half a pound of fresh mushrooms ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
one ounce of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a chopped eschalot
a pinch of finely-chopped parsley ↝ Parsley, raw [Not included in a food category]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little white pepper ↝ Spices, pepper, white [Spices and Herbs]
half an ounce of chopped ham or tongue ↝ Ham [Cold cuts and cured meats]
half an ounce of chopped ham or tongue ↝ Tongue [Liver and organ meats]
half an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
one ounce of finely chopped cooked white meat

Instructions (3)

Wash and press the water from half a pound of fresh mushrooms, chop them fine and put them in a stewpan with one ounce of good butter, half a chopped eschalot, a pinch of finely-chopped parsley; season with salt and a little white pepper, and fry carefully for eight or ten minutes;
then mix with half an ounce of chopped ham or tongue, and half an ounce of glaze;
boil up, mix with one ounce of finely chopped cooked white meat, set aside to cool, and use.

Original Text

Purée of Mushrooms.—Wash and press the water from half a pound of fresh mushrooms, chop them fine and put them in a stewpan with one ounce of good butter, half a chopped eschalot, a pinch of finely-chopped parsley; season with salt and a little white pepper, and fry carefully for eight or ten minutes; then mix with half an ounce of chopped ham or tongue, and half an ounce of glaze; boil up, mix with one ounce of finely chopped cooked white meat, set aside to cool, and use.

Notes

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