Chapter XVIII · Vegetables and Farinaceous Products · No. 2073
2073—Champignons Sautés
After having washed the mushrooms, dried, and ciseled them, and seasoned them with salt and pepper, toss them with butter in a frying-pan over a fierce fire. Sprinkle them with chopped parsley at the last moment, and dish them in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2073, p. 634. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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