Mushroom Rissoles

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (11)

half a pound of fresh mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
one slice of Spanish onion chopped very fine ↝ Onions, raw [Vegetables and Vegetable Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
a little meat juice ↝ Acerola juice, raw [Fruits and Fruit Juices]
a teacup of water ↝ Water, tap [Tap water]
light paste ↝ Almond paste [Nuts and seeds]
a little milk ↝ Milk, NFS [Milk, reduced fat]
a small teaspoonful of the mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
white paper ↝ Rice paper [Crackers, excludes saltines]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

Cut half a pound of fresh mushrooms into very small pieces.
Put into a small enamelled saucepan with one slice of Spanish onion chopped very fine, a pinch of salt and a little pepper.
Add a little meat juice and a teacup of water and stew gently until the mushrooms have absorbed all the moisture.
Turn out into a plate and allow to cool.
Prepare some light paste, cut out with a teacup into rounds, brush the rims of each round with a little milk.
Put a small teaspoonful of the mushrooms into each and fold over into lozenge shape.
Take the shelf out of the oven while it is hot and lay upon it a sheet of paper (white) which has been previously buttered.
As soon as the butter has melted lay the rissoles on and bake in quick oven from fifteen to twenty minutes.
To be eaten hot.

Original Text

Mushroom Rissoles

Cut half a pound of fresh mushrooms into very small pieces. Put into a small enamelled saucepan[Pg 112] with one slice of Spanish onion chopped very fine, a pinch of salt and a little pepper. Add a little meat juice and a teacup of water and stew gently until the mushrooms have absorbed all the moisture. Turn out into a plate and allow to cool. Prepare some light paste, cut out with a teacup into rounds, brush the rims of each round with a little milk. Put a small teaspoonful of the mushrooms into each and fold over into lozenge shape. Take the shelf out of the oven while it is hot and lay upon it a sheet of paper (white) which has been previously buttered. As soon as the butter has melted lay the rissoles on and bake in quick oven from fifteen to twenty minutes. To be eaten hot.

Notes

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