Chapter XVIII · Vegetables and Farinaceous Products · No. 2086
2086—Mousserons, Oronges, Giroles
These varieties of esculent fungi are not much liked in England.
The best way to prepare them is to toss them quickly in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2086, p. 636. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →