Reference > Farmer's Cookbook > VEGETABLES > Mushrooms à l’Algonquin
  Mushrooms à la Sabine Mushrooms Allamande  
CONTENTS · BIBLIOGRAPHIC RECORD

Mushrooms à l’Algonquin

Brush large selected mushrooms. Remove stems, peel caps, and sauté caps in butter. Place in a small buttered shallow pan, cap side being up; place on each a large oyster, sprinkle with salt and pepper, and place on each a bit of butter. Cook in a hot oven until oysters are plump. Serve with Brown or Béchamel Sauce.


CONTENTS · BIBLIOGRAPHIC RECORD
  Mushrooms à la Sabine Mushrooms Allamande  
 
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