Recipe For Cooking Pimentos Stuffed With Mushrooms
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 398 of 825.
Line buttered dariole moulds with pimentos. Wipe carefully half a cup of mushrooms; peel the caps, cut in small pieces and chop the stems fine; sauté in one tablespoonful of butter together with half a small onion, chopped fine; then add three fourths cup of white sauce, half a cup of fine bread crumbs, half a cup of cooked meat, fine-chopped, and the beaten yolk of one egg; season with a pimento, chopped fine, and salt to taste. Fill the lined moulds with the mixture. Bake in a pan of hot water. Serve turned from the moulds on rounds of toast. Pimentos are Spanish peppers, very mild and sweet in flavor; they are found in the market, canned. There are about a dozen in each can which costs eighteen cents at retail.