Croûte aux Champignons


  • 500 grams (1,1 lbs) of mushrooms
  • 250 grams (0,55 lbs) chicken, or broth (1 cup)
  • 30 grams (0,066 lbs)  butter, or margarine (1 1/2 tablespoons)
  • Juice of 1/2 small lemon
  • 1 teaspoon salt
BREADS:
  • 6 slices of bread
  • 60 grams of sunflower oil or margarine
PASTE:
  • 20 grams (0,044 lbs) of butter or margarine (1 tablespoon)
  • 25 grams of flour (1/2 coffee spoon)
  • Water in which 400 to 500 grams (0,88-1,1 lbs) of mushrooms are cooked (2 glasses)
  • 100 grams (0,22 lbs) of raw cream (1 1/4 cups of coffee)
  • 1 cup chicken or beef broth

After cutting the crusts of 1 stale flatbread, take out 6 neat slices of about 6 cm wide, 7 - 8 cm long and 1 cm thin, and then throw them in a frying pan with 3 level tablespoons of margarine or flower oil and turn them on one side. It should be fried on both sides, drained and put on a plate and set aside.
In a small saucepan: 1 glass of chicken, or broth, one and a half tablespoons of butter, or margarine, 1 teaspoon of salt, juice of half a small lemon, three to five waters washed, the bottoms separated from the tops, the earthy parts of the bottom cut off , put 500 grams (1,1 lbs) of unopened, very small mushrooms, boil the mushrooms in a very strong fire for only five minutes, and take the mushroom juice into a bowl by taking the pot from the fire immediately and passing it through a colander. (Mushroom juice should come in a glass and a half or two). Mushrooms should also be placed on a plate and set aside. If you have too many mushrooms on hand, only the tops of the mushrooms should be used for this dish, and the bottom portion of pasta, etc. should be used in meals. (If the mushrooms are open and large, they should only be chopped between half an inch and a knife-edge).
A girdle; Putting 1 tablespoon of margarine or butter and half a coffee cup of flour, fry the flour for only 3 minutes on a small fire, then add the water that we boiled the mushrooms to the roasted flour, one and a half to two glasses, and stir constantly until the paste reaches a consistency of semi -fluid. It should continue to cook.
When it darkens; Put 2 eggs in a small bowl and beat well with wire, then add one or a quarter coffee cup of raw cream, if any, a coffee cup of chicken stock (if cream is not used, two and a half coffee cups of chicken stock should be used), a pinch of black pepper and nutmeg, and add them all. Mix them well, then put them in the tomato paste that is being cooked, cook it by stirring again until the paste reaches a consistency like a mahogany, then into this paste; After adding the mushrooms that we have separated to one side and cooking together for 3 - 4 minutes, this custard thick mushroom paste should be divided evenly on the tops of the toasted breads we have placed on the plate and serve.


 

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