Mushroom & Tomato Toasts from 1912 Cookbook

I've been having a lot of fun experimenting with the recipes in my 1912 edition of Fannie Farmer's New Book of Cookery!

1912 Mushroom and Tomato Toast Recipe Stale bread

4 tablespoons butter

2 cups chopped mushrooms

1/2 teaspoon finely chopped shallot

1 cup tomato puree

1/2 teaspoon salt

1/8 teaspoon pepper

Few grains of paprika

1 tablespoon finely chopped parsley 1. Cut stale bread in 1/3 inch slices, shape with a large round cutter, and saute in 1 tablespoon butter until delicately browned. 2. Wipe mushrooms and cut in pieces; there should be 2 cups; then cook in 2 tablespoons butter for 5 minutes. 3. Cook 1 tablespoon butter and 1/2 teaspoon finely chopped shallot for 3 minutes. Add 1 cup tomato puree, bring to the boiling point and let simmer 3 minutes; then add 1/2 teaspoon salt, 1/8 teaspoon pepper, and a few grains of paprika. 5. Arrange mushrooms on 6 rounds of bread, pour over tomato, and sprinkle with 1 tablespoon finely chopped parsley.

Notes on the recipe: I halved the recipe, which yielded 3 mushroom toasts rather than 6. Your yield will vary depending on the size of your bread and cutters. To make this recipe faster and easier, omit shaping the bread with a cutter and add the ingredients from step 3 into the pan before the mushrooms finish cooking.