Turned and Grooved Mushrooms for Garnishing
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- two lbs. of mushrooms
- one-third oz. of salt
- two oz. of butter
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
Chef Wood
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- Take some very fresh mushrooms;
- wash and drain them quickly.
- Suppress their stalks flush with their heads;
- turn or groove the latter with the point of a small knife, and throw them, one by one, into a boiling liquor prepared as follows:— For two lbs.
- of mushrooms, put one-sixth pint of water, one-third oz.
- of salt, two oz.
- of butter, and the juice of one and one-half lemons, in a saucepan.
- Boil;
- add the mushrooms, and cook for five minutes.
- Transfer to a bowl immediately, and cover with a piece of buttered paper.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Colander