2 | Purée of Mushrooms
"To make a purée of mushrooms, select such as are of a globular shape, called 'button-mushrooms;' wash them in cold water and wipe them dry; chop them as fine as possible and press them in a cloth; put them in a stewpan with a little butter and pepper; let them stand over a brisk fire, and when the butter is melted squeeze in lemon-juice and add jelly broth, according to the quantity of the mushrooms. Stew until reduced to the consistency of pea-soup, and serve with meat, fish, or poached egg."—Cooke.