Gourmands' Mushrooms
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of picked small mushrooms
Method
- There was a man in Ghent who loved mushrooms, but he could only eat them done in this fashion.
- If you said, "Monsieur, will you have them tossed in butter?" he would roar out, "No--do you take me for a Prussian?
- Let me have them properly cooked." Melt in a pan a lump of butter the size of a tangerine orange and squeeze on it the juice of half a lemon.
- The way to get a great deal of juice from a lemon is to plunge it first of all for a few minutes, say five minutes, in boiling water.
- When the butter simmers, throw in a pound of picked small mushrooms, stir them constantly, do not let them get black.
- Then in three or four minutes they are well impregnated with butter, and the chief difficulty of the dish is over.
- Put the saucepan further on the fire, let it boil for a few minutes.
- Take out the mushrooms, drain them, sprinkle them with flour, moisten them with gravy, season with salt and pepper, put them back in the butter and stir in the yolk of an egg.
- Add also a little of the lemon juice that remains.
- While you are doing this you must get another person to cut and toast some bread and to butter it.
- Pour on to the bread the mushrooms (which are fit for the greatest saints to eat on Fridays), and serve them very hot.