Mushroom Cutlets – Allinson Vegetarian Cookery Book
1/4 lb. of mushrooms, 1/2 teacupful of mashed potatoes, 1 teacupful of
breadcrumbs, 1 small onion, 2 eggs, 2 oz. of butter, a little milk, 1
teaspoonful of finely chopped parsley, 1/2 teaspoonful of herbs. Peel
and cut up the mushrooms, chop up the onion, and fry them in 1 oz. of
butter. Mix the mushrooms and onion with the breadcrumbs, 1 egg well
beaten, add also pepper and salt to taste; if necessary add a little
milk to make it into a paste; shape the mixture into cutlets, dip them
in the other egg well beaten, and fry them in the rest of the butter.
Serve with tomato sauce.