Mushrooms. No. 1. As an Entrée.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Rinse mushrooms in cold water, drain well and put into the sauté pan with a little seasoning and a tiny bit of butter on each.
  2. If liked, uncooked quenelle mixture or sausage mixture can be added on them to be even with top of the stalks.
  3. Put them next into not too quick an oven or in a dutch oven for half an hour.
  4. Take them up and skim the gravy well before adding.
  5. Sausage mixture shrinks a little.
Original Text
Mushrooms. No. 1. As an Entrée. Use “Flaps” peeled and a little of the leathery skin removed, leaving the stalk on—rinse in cold water, drain well and put into the sauté pan with a little seasoning and a tiny bit of butter on each, and if liked, uncooked quenelle mixture or sausage mixture can be added on them to be even with top of the stalks. Put them next into not too quick an oven or in a dutch oven for half an hour, take them up and skim the gravy well before adding. Sausage mixture shrinks a little.
Notes
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