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I-lvted Knife

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Cut
  2. Lemon juice
  3. 1 oz. of butter
  4. a pinch of salt
  5. Water
  6. a quart stewpan
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • 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

  1. Put, in a quart stewpan, a tablespoonttil of lemon-juice, the same quantity of water, and a pinch of salt.
  2. Turn each mushroom ;
  3. that is, separate the button part from the stalk ;
  4. hold it in the four fingers of the left hand, and, with a small knife in your right, cut the skin all round.
  5. It is not necessary to peel mushrooms ;
  6. but by the process of turning them they will more readily absorb the lemon-juice, wliich makes them white.
  7. When turned put them in the stewpan with the lemon juice, and toss them to impregnate them with the liquid.
  8. Put on a sharp fire, with 1 oz.
  9. of butter;
  10. boil for five minutes, tossing them occasionally ;
  11. then pour them out into a basin ;
  12. cover it with a round of paper, — to keep the moisture in, and preserve them white.
  13. When so prepared, they are ready for use, for garnishes and sauces.
  14. The mushroom trimmings should be kept carefully for the purpose mentioned further on.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler