D’Uxelles, or fines herbes

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Chop up six ounces of fresh mushrooms, six ounces of fresh chervil and parsley mixed, and two ounces of chives or shallot.
  2. Put the minced shallot in a stew-pan with two ounces of fresh butter and a seasoning of salt and black pepper.
  3. Fry on a low fire for five minutes.
  4. Add the minced mushrooms and parsley.
  5. Fry for five minutes more.
  6. Put the mixture in a jar for use as required.
Original Text
D’Uxelles, or fines herbes, according to Gouffé, is composed as follows :—Chop up six ounces of fresh mushrooms, six ounces of fresh chervil and parsley mixed, and two ounces of chives or shallot; put the minced shallot in a stew-pan with two ounces of fresh butter and a seasoning of salt and black pepper; fry on a low fire for five minutes, add the minced mushrooms and parsley, fry for five minutes more, and put the mixture in a jar for use as required.
Notes
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