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BROILED MUSHROOMS

(Vegetables) - (The International Jewish Cook Book)







Wash the mushrooms; remove the stems and peel the caps. Place them in a
broiler and broil for five minutes, with the cap side down during the
first half of broiling. Serve on circular pieces of buttered toast,
sprinkling with salt and pepper and putting a small piece of butter on
each cap.

Other Recipes


Broiled Mushrooms

Clean mushrooms, remove stems, and place caps on a buttered broiler.

Broil five minutes, having gills nearest flame during first half of

broiling. Arrange on serving dish, put a small piece of butter in each

cap and sprinkle with salt and pepper.

Other Recipes


Broiled Mushrooms

Select large flap mushrooms for broiling. Wash, skin and stem them, lay

them on a dish, sprinkle with salt and pepper and pour a little olive

oil over each mushroom, let them stand one hour. Broil on a gridiron

over a nice clear fire. Place on a dish and serve with the following

sauce: Prepare the stock as before by boiling the stems and skins in

water and then straining. Mince two or three mushrooms fine, add to the

stock, with a teaspoonful of minced parsley, a few drops of onion juice,

a small lump of butter, cook for fifteen minutes, then add a cupful of

cream, an even teaspoonful of flour wet with some of the cream and

rubbed smooth. Let it all cook together for three minutes, then add the

beaten yolk of an egg, stir well, remove from the fire at once and

serve.









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