Escalloped Mushrooms Recipe

Instructions

1. Prepare either small button mushrooms, or if large ones slice them and cook in a covered saucepan with water enough to barely cover; a little vinegar added to the water will hasten the cooking.
2. When they have simmered until tender, add to a pint of mushrooms 1 pint of milk and bring to a boil.
3. Season well with salt and pepper.
4. Butter a baking-dish, and put a layer of cracker crumbs on the bottom; put in a layer of the mushrooms, with bits of butter scattered over, then another layer of crumbs and mushroom, finishing with crumbs on the top.
5. Pour over all the liquor and milk in which the mushrooms were cooked, put bits of butter on the top and dust with salt and pepper, and bake until the top is well browned.
6. Serve in the same dish.
7. Parisienne potatoes fried a golden brown may accompany the dish.
8. Heap the balls in a mound on a pretty platter and garnish with sprigs of parsley.