Mushrooms. No. 9. Stuffed “au Gratin.”

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

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

1 doz. large “flap” mushrooms
1 doz. “button” mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
2 ozs. of scraped bacon fat
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
2 shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a little parsley (its leaf only) ↝ Parsley, raw [Not included in a food category]
2 shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a little thyme ↝ Thyme, fresh [Spices and Herbs]
spoonful of brown sauce
yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
rasped bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
browned crumbs
fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (5)

Peel the large mushrooms and take out their stalks and put the mushrooms on one side.
Chop the peel and the stalks of the large mushrooms and all the button mushrooms up fine, also a little parsley (its leaf only), 2 shallots, and a little thyme, and fry all of these in the bacon fat.
To them add a spoonful of brown sauce and yolks of egg; cook all for about 5 minutes.
Now have a sauté pan slightly buttered; in it put the “flap” mushrooms, bottom upwards, and fill each with the above mixture.
Then powder rasped bread-crumbs over each; bake about 1/4 hour, and then dish them in a pyramid, and sprinkle a few more browned crumbs over all.

Original Text

Mushrooms. No. 9. Stuffed “au Gratin.”
For a dish you will want 1 doz. large “flap” mushrooms, also 1 doz. “button” mushrooms to chop up, 2 ozs. of scraped bacon fat, a little parsley and thyme and 2 shallots.
Peel the large mushrooms and take out their stalks and put the mushrooms on one side. Chop the peel and the stalks of the large mushrooms and all the button mushrooms up fine, also a little parsley (its leaf only), 2 shallots, and a little thyme, and fry all of these in the bacon fat; to them add a spoonful of brown sauce and yolks of egg; cook all for about 5 minutes.
Now have a sauté pan slightly buttered; in it put the “flap” mushrooms, bottom upwards, and fill each with the above mixture; then powder rasped bread-crumbs over each; bake about ¼ hour, and then dish them in a pyramid, and sprinkle a few more browned crumbs over all.
This mixture of chopped mushrooms is also good served on croûtons, i.e., fried bread, instead of on “flap” mushrooms.

Notes

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