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Mushrooms made in this manner can be served in a variety of ways.
“Put the mushrooms diced in with a piece of butter, chopped parsley, shallots and green onion. Soak it over the fire add a little good broth. Stew slowly until the mushrooms are done and the sauce is reduced. Thicken it as for a fricassee with the yolks of three eggs and a little cream. Add in the squeeze of lemon then let it cool. Instead of thickening as a fricassee you may also stew it in a little cullis and make it relishing. Roll some puff paste pretty thin cut it in pieces longer than broad and put the ragout in them, wet the borders so the paste sticks together and bake or fry them of a good color.”
— The complete practice of modern cookery” by George Dalirumple.