Mushrooms with Marrow. (Champignons à la Moelle.)

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

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For the mushrooms

some fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
chopped parsley ↝ Parsley, raw [Not included in a food category]
chopped eschalot
a tablespoonful of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

For the sauce

two or three tablespoonfuls of brown sauce
half an eschalot
a tablespoonful of sherry or mushroom liquor
half an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
some pieces of blanched beef marrow cut in slices about a quarter of an inch thick ↝ Caribou, bone marrow, raw (Alaska Native) [American Indian/Alaska Native Foods]

For serving

some little rounds of white bread ↝ Bread, white [Yeast breads]

Instructions (15)

Peel and well wash and dry some fresh mushrooms.
Season the mushrooms with a little pepper, salt, chopped parsley, chopped eschalot, and a tablespoonful of good gravy.
Put the mushrooms in a well buttered sauté pan with a buttered paper over them.
Cook them on the side of the stove or in a moderate oven for about fifteen minutes, keeping them well basted while cooking.
Put into a stewpan two or three tablespoonfuls of brown sauce, half an eschalot, a tablespoonful of sherry or mushroom liquor, and half an ounce of glaze.
Let the sauce mixture boil up.
Add some pieces of blanched beef marrow cut in slices about a quarter of an inch thick.
Do not let the sauce boil after the marrow is added or it will become oily.
Fry some little rounds of white bread till a nice golden colour.
Place a mushroom on each round of fried bread.
Dish them in a round like cutlets on a very hot dish.
Mix together the sauce and the liquor from the cooked mushrooms.
Pour this sauce over the mushrooms.
Place a slice of marrow on each mushroom.
Serve this dish very hot for breakfast or second course.

Original Text

Mushrooms with Marrow.
(Champignons à la Moelle.)
Peel and well wash and dry some fresh mushrooms, season with a little pepper, salt, chopped parsley, chopped eschalot, and a tablespoonful of good gravy; put the mushrooms in a well buttered sauté pan with a buttered paper over them, and cook them on the side of the stove or in a moderate oven for about fifteen minutes, keeping them well basted while cooking. Put into a stewpan two or three tablespoonfuls of brown sauce, half an eschalot, a tablespoonful of sherry or mushroom liquor, and half an ounce of glaze, let it boil up, then add some pieces of blanched beef marrow cut in slices about a quarter of an inch thick, but do not let the sauce boil after the marrow is added or it will become oily. Fry some little rounds of white bread till a nice golden colour, place a mushroom on each, and dish them in a round like cutlets on a very hot dish; mix together the sauce and the liquor from the cooked mushrooms, and pour this over the mushrooms, and place a slice of marrow on each. This dish must be served very hot for breakfast or second course.

Notes

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