Dinner
Fricasseed mushrooms
Marion Harland’s original method for Fricasseed mushrooms, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a forcemeat by chopping the white meat of a cold roast chicken fine with a few small mushrooms and moistening it with chicken stock.
- Sprinkle bits of butter over all.
- Pour in enough of the chicken stock to make the contents of the dish very moist, lay a few wafer-like slices of bacon on top of the scallop, and bake, covered, in a hot oven for a quarter of an hour.
- Uncover, and cook for five minutes longer.
Historical transcription
Source method
- 1
Peel and remove the stems from large mushrooms. Make a forcemeat by chopping the white meat of a cold roast chicken fine with a few small mushrooms and moistening it with chicken stock. Grease a pudding-dish and lay the large mushrooms, tops down, in this. Fill the mushrooms and the space between them with the forcemeat. Sprinkle bits of butter over all. Pour in enough of the chicken stock to make the contents of the dish very moist, lay a few wafer-like slices of bacon on top of the scallop, and bake, covered, in a hot oven for a quarter of an hour. Uncover, and cook for five minutes longer. Serve in the dish in which they were cooked.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.