Baked Mushrooms In Cups

Peel and cut off the stalks of a dozen or more large flat mushrooms, and chop them fine. Put the trimmings in a stewpan with some water or clear gravy, and boil well. When nicely flavored strain the liquor, return it to the stewpan with the mushrooms and a moderate quantity of finely-chopped parsley, season to taste with salt and pepper, and boil gently at the side of the fire for nearly three-quarters of an hour. Beat four eggs well in one-half teacupful of cream, and strain. When the mushrooms are ready, move the stewpan away from the fire, and stir in the beaten eggs. Butter some small cups or moulds, fill each with the above mixture and bake in a brisk oven. Prepare some white sauce; when baked turn the mushrooms out of the moulds onto a hot dish, pour the sauce round them, and serve.

Baked Stuffed Mushrooms

Choose mushrooms of a medium size, and cut out all the stalks or stems; wash these and chop them fine; mince two shallots, and put them in a stewpan with plenty of butter, and fry; then stir in one tablespoonful of flour and the minced stalks. Add a moderate quantity of finely-chopped parsley, season to taste with pepper and salt, and stir over the fire for a few minutes, moistening with a small quantity of stock. Fill the hollow part of each mushroom with the above mixture; butter a baking-dish, lay the mushrooms side by side in it, the open part uppermost, strew over plenty of finely-grated breadcrumbs and place them in a brisk oven for a quarter of an hour. Arrange the mushrooms carefully on a hot dish, over which has been spread a folded napkin, or an ornamental dish-paper, garnish with fried parsley, and serve.

Boiled Mushrooms In Cream

Peel and trim the required quantity of mushrooms. Put some cream in a pan over the fire, with pepper and salt to taste; as quickly as it comes to the boil, have the mushrooms rubbed with salt and pepper, put them in the cream, and boil for four minutes. Serve very hot.

Mushrooms, Bordelaise

Pour oil on a baking sheet, sprinkle it with breadcrumbs and minced parsley, then put in a layer of peeled and cleaned mushrooms, then more oil, parsley and breadcrumbs, next more mushrooms and finally oil, parsley, breadcrumbs, salt and pepper to taste. Place the dish in a moderate oven, bake the mushrooms for thirty minutes or so, and serve hot.

Broiled Mushrooms On Toast

Trim off the stalks of the required quantity of large mushrooms, peel, score them 'once across the top, place them on a gridiron and grill over a slow fire, turning when done on one side. Cut some slices of bread, trim off the crusts and toast them nicely on both sides. Cut some rounds out of the slices of toast the same size as the mushrooms, butter them and place a mushroom on each. Put a lump of butter in each mushroom and sprinkle over salt and pepper. Spread a fancy-edged dish-paper over a hot dish, arrange the toasts neatly on it, garnish with fried parsley, and serve at once.