Mushroom-Toast, or Croute Aux Champignons from Modern Cookery for Private Families by Eliza Acton
Cut the stems closely from a quart or more, of small just-opened mushrooms; peel them, and take out the gills. Dissolve from two to three ounces of fresh butter in a well-tinned saucepan or stewpan...
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- Small mushrooms, 4 to 5 half pints
- mace, mixed with a little cayenne, ¼ teaspoonful:
- butter, 3 to 4 oz.
- Flour, 1 small dessertspoonful: 3 to 5 minutes.
- Little salt and lemon-juice.
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