Mushrooms. No. 7. On Toast.

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 (7)

mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
bacon ↝ Beef, bacon, cooked [Bacon]
shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
crumbs fried in fresh butter

Instructions (8)

Clean and peel the mushrooms and toss them in clarified butter.
Let them get cold and chop them up.
Cook some bacon and chop it up.
Chop fine some parsley and shallot and warm all together.
Season with a little pepper and a grate of nutmeg.
Mix all well.
Put them on croutons and cover with a slight powdering of crumbs fried in fresh butter.
Put them into the oven just to brown and heat up.

Original Text

Mushrooms. No. 7. On Toast. (Mrs. Wellington.)
For breakfast, when only 2 or 3 mushrooms have been gathered, and you have not enough to broil.
Clean and peel the mushrooms and toss them in clarified butter. Let them get cold and chop them up. Cook some bacon and chop it up; chop fine some parsley and shallot and warm all together, season with a little pepper and a grate of nutmeg. Mix all well. Put them on croutons and cover with a slight powdering of crumbs fried in fresh butter.
Put them into the oven just to brown and heat up.

Notes

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