French Mushroom Saute
From Scientific cooking with scientific methods (1911).
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A historical recipe
Scientific cooking with scientific methods, by Sarah E. Woodworth Craig (1911).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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two tablespoons butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Peel, wash mushrooms, and cut off stems.
- Melt two tablespoons butter in blazer, lay in mushrooms, and cook for ten minutes, turning often.
- Season with salt, pepper and lemon juice.
- Serve on toast of around beefsteak.
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler