Mushroom Béchamel

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 15 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit.
  2. Chop them, and put them in a stewpan with the butter.
  3. When the mushrooms are softened, add the Béchamel, and simmer for about 5 minutes; should they, however, not be done enough, allow rather more time.
  4. They should not boil longer than necessary, as they would then lose their colour and flavour.
  5. Rub the whole through a tammy, and serve very hot.
  6. After this, it should be warmed in a bain marie.
Original Text
I. 475. INGREDIENTS.—Rather more than 1/2 pint of button mushrooms, lemon-juice and water, 1 oz. of butter, 1/2 pint of Béchamel, No. 367, 1/4 teaspoonful of pounded sugar. Mode.—Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit. Chop them, and put them in a stewpan with the butter. When the mushrooms are softened, add the Béchamel, and simmer for about 5 minutes; should they, however, not be done enough, allow rather more time. They should not boil longer than necessary, as they would then lose their colour and flavour. Rub the whole through a tammy, and serve very hot. After this, it should be warmed in a bain marie. Time.—Altogether, 1/4 hour. Average cost, 1s. Seasonable from August to October.
Notes
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