Reference > Farmer's Cookbook > VEGETABLES > Mushrooms under Glass II
  Mushrooms under Glass I Vegetable Soufflé  

Mushrooms under Glass II

2 tablespoons butter
1/4 teaspoon finely chopped parsley
1/2 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup heavy cream
Few grains pepper
Sherry wine

Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in circular piece 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 pealed 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.

  Mushrooms under Glass I Vegetable Soufflé  

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