Agaricus Georgii (or Tricholoma Georgii)
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one pound of prugnuoli
- two ounces of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
Chef Wood
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- Wash and clean one pound of prugnuoli and put them into a sauté-pan with two ounces of butter, a little flour, salt and pepper, and cook over a brisk fire for ten minutes.
- Moisten well with chicken broth, and add a little sauce ‘Suprema’ (see Sauces, p.
- 125) (made with chicken broth).
- Prepare croûtons (fried bread) on a hot dish, and after sprinkling the juice of half a lemon over the mushrooms, put them on the bread and serve.
- Mushrooms (Dormienti) ‘al Sugo.’
Plating
Cookware for this recipe
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Frying pan