Chapter XVIII · Vegetables and Farinaceous Products · No. 2078
2078—Turned and Grooved Mushrooms for Garnishing
Take some very fresh mushrooms; wash and drain them quickly.
Suppress their stalks flush with their heads; turn or groove the latter with the point of a small knife, and throw them, one by one, into a boiling liquor prepared as follows:—
For two lbs. of mushrooms, put one-sixth pint of water, one-third oz. of salt, two oz. of butter, and the juice of one and one-half lemons, in a saucepan. Boil; add the mushrooms, and cook for five minutes. Transfer to a bowl immediately, and cover with a piece of buttered paper.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2078, p. 635. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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