Recipe For Making Fresh Mushroom Cocktail
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 449 of 825.
Allow six mushrooms (caps about an inch and a quarter in diameter) for each service. Shorten the stems, peel the caps and simmer in boiling water about fifteen minutes; add a little salt just before removing from the fire. Skim out the mushrooms and set aside to become chilled. Reserve the liquid and the uncooked trimmings of the mushrooms to use in some other dish. Set cocktail glasses, each containing three or four tablespoonfuls of choice tomato catsup, in the centre of small plates; on each plate dispose five heart leaves of lettuce, a mushroom on each leaf, and drop a mushroom on the top of the catsup. Serve as an appetizer at luncheon or dinner. Three or four crackers or tiny-bread-and-butter sandwiches on a separate plate should be set at the upper right hand of each cover. Salt, paprika, Worcestershire sauce, or lemon juice may be added, at discretion, to the catsup. With an oyster fork the mushrooms and lettuce are dipped in the catsup and eaten.
