Chapter XVIII · Vegetables and Farinaceous Products · No. 2075
Built upon: No. 224Duxelle for Stuffed Vegetables (Tomatoes, Mushrooms, &c.)No. 268Gratins
2075—Champignons Farcis
Select some fine, medium-sized mushrooms; suppress their stalks; wash them, and dry them well. Set them on a dish; season them; sprinkle them with a few drops of oil; put them in the oven for five minutes, and garnish their midst with Duxelles (No. 224, Duxelle for Stuffed Vegetables (Tomatoes, Mushrooms, &c.)) shaped like a dome, and thickened or not with bread-crumbs.
Sprinkle the surface with fine raspings and a few drops of oil or melted butter, and set the No. 268, Gratins to form in a somewhat fierce oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2075, p. 634. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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