Mushroom Ragout. After they are well cleansed [brushed off], pass them in the pan with very fresh butter, parsley and chibol [scallions] minced, season and stove [cook] them, and when you are ready to serve, put into it the juice and peel of lemon and serve.
The French Cook, François Pierre La Varenne, Englished in 1653, p. 96.
