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Mushrooms On Toast

(Vaughan’s Vegetable Cook Book)







Prepare enough mushrooms to measure one half-pint when chopped, and

enough of raw ham to fill a tablespoon heaping full. Mix these and add a

teaspoonful of parsley, a trifle of chopped onion if liked, a

teaspoonful of lemon juice, pepper and salt. Fry in two tablespoonfuls

of butter, add a half-cupful of milk or cream, boil up again, and add an

egg thoroughly beaten. Serve on small squares of toast. This with the

addition of bread crumbs before the milk is added and with the use of

some of the relishing herbs makes an excellent stuffing.

Other Recipes


Mushrooms On Toast

Half a pound of mushrooms, wash, stem and skin as before. Cut into dice,

put in a saucepan with the juice of half a lemon, a tablespoonful of

butter and a slice of onion, a sprig of parsley and one clove, tied

together in a thin muslin bag. Set the saucepan on the fire and stew

gently until nearly dry, then add water almost to cover them, salt and

pepper to taste, and let them cook fifteen minutes. Take out the bag of

onion, etc., and thicken with one egg yolk well beaten, and a small

cupful of cream. Have some slices of toast on a platter, buttered and

moistened with a little hot milk, pour the mushrooms over them, garnish

with parsley and serve hot.









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