The 1918 Fanny Farmer Cookbook

Sautéd Mushrooms

Brush, remove stems, peel caps, and break in pieces; there should be one cup of mushrooms.

Put two tablespoons butter in a hot omelet pan; when melted, add mushrooms which have

been

dredged with flour, few drops onion juice, one−fourth teaspoon salt, a few grains pepper, and

cook five minutes. Add one teaspoon finely chopped parsley and one−fourth cup boiling

water.

Cook two minutes, and serve on dry toast.

Mushrooms à la Sabine

Wash one−half pound mushrooms, remove stems, and peel caps. Sprinkle with salt and

pepper,

dredge with flour, and cook three minutes in a hot frying−pan, with two tablespoons butter.

Add

one and one−third cups Brown Sauce, and cook slowly five minutes. Sprinkle with three

tablespoons grated cheese. As soon as cheese is melted, arrange mushrooms on pieces of

toast, and pour over sauce. Garnish with parsley.

Mushrooms à l’Algonquin

Brush large selected mushrooms. Remove stems, peel caps, and sauté caps in butter. Place in

small buttered shallow pan, cap side being up; place on each a large oyster, sprinkle with salt

and pepper, and place on each a bit of butter. Cook in a hot oven until oysters are plump.

Serve with Brown or Béchamel Sauce.

Mushrooms Allamande

Brush mushroom caps, and sauté in butter. Put together in pairs, cover with Allamande Sauce,

dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper.

Allamande Sauce. Melt three tablespoons butter, add one−third cup flour, and pour on

gradually one cup White Stock; then add one egg yolk and season with salt, pepper, and

lemon

juice.

Stuffed Mushrooms

Brush twelve large mushrooms. Remove stems, chop finely, and peel caps. Melt three

tablespoons butter, add one−half tablespoon finely chopped shallot and chopped stems, then

cook ten minutes. Add one and one−half tablespoons flour, chicken stock to moisten, a slight

Chapter XIX − VEGETABLES

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