Mushrooms. No. 4.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a small piece of onion chopped fine ↝ Onions, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the yolks of 2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (7)

Peel and rinse the mushrooms, and drain on a cloth bottom upwards.
Sprinkle them with lemon and turn again to drain well.
Put butter in a stewpan and stew the mushrooms in it 10 minutes.
Add a small piece of onion chopped fine, butter and salt.
Make a liaison of cream and the yolks of 2 eggs.
When ready to dish, toss the mushrooms in it.
Make all very hot and serve.

Original Text

Mushrooms. No. 4.
Peel and rinse them, and drain on a cloth bottom upwards. Sprinkle them with lemon and turn again to drain well.
Put butter in a stewpan and stew the mushrooms in it 10 minutes, add a small piece of onion chopped fine, butter and salt.
Make a liaison of cream and the yolks of 2 eggs, and, when ready to dish, toss the mushrooms in it. Make all very hot and serve.

Notes

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