Mushrooms under Glass II
Ingredients
- 2 tablespoons butter
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- Few grains pepper
- ¼ teaspoon finely chopped parsley
- Bread
- ¼ cup heavy cream
- Sherry wine
- Mushrooms
Steps
- Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in circular pieces three-eighths inch thick, then toast. Put one-half of the sauce on the under side of toast; put toast on a small baking-dish, pile mushroom caps cleaned and peeled in conical shape on toast, and pour over cream. Cover with glass and bake about twenty-five minutes, adding more cream if necessary. Just before serving add one teaspoon Sherry wine.
More recipes with butter, lemon, parsley, bread, cream, wine or mushrooms
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.