A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
No. 937
Fresh Mushroom Patties
Bouchees de Champignons Frais
❦
Cut some raw fresh mushrooms in squares, fry them in butter, and add to them some cream and bechamel sauce (No.409), thickened with egg-yolks, and fresh butter, add some chopped parsley. Finish exactly the same as for No.934.