Mushrooms In Fritot Champignons En Fritot

Take some nice fresh cleansed mushrooms, season them with pepper, salt, dry mustard, and a little chopped, lean, cooked ham; place them in a well-buttered saute pan, and cook them in a moderate oven for about fifteen minutes, then take up and place on the top of each a nicely fried lean slice of bacon; fasten together by passing a strip of French gherkin through, and dip the two into frying batter (vol. i.) and fry them in clean boiling fat till a nice brown colour, turning them frequently with a slice while cooking; drain them on a pastry rack, dish them on a paper on a hot dish, garnish with bunches of crisp, well-washed and dried watercress that is seasoned with a little salad oil, tarragon and chilli vinegar and salt, and serve while quite hot for a breakfast dish.

Mushrooms A La Marquise - Champignons A La Marquise

Wash, dry, and peel some fresh mushrooms, and chop them finely, then to each pound put into a stewpan two ounces of butter with a finely-chopped eschalot and a little salt and coralline pepper; draw these down on the side of the stove till into a pulp, then add two ounces of lean, cooked, chopped ham, a teaspoonful of fresh chopped, raw, green parsley, two ounces of freshly-made white breadcrumbs, and one ounce of glaze; stir over the fire till it boils, then put it into a forcing bag with a plain pipe, and with it fill up the artichoke bottoms prepared as below. Arrange on a hot dish and serve for second course or luncheon.

Artichoke Bottoms For Mushrooms A La Marquise

Put the tinned artichoke bottoms into a stewpan with a wineglassful of sherry, a teaspoonful of warm glaze, a dust of coralline pepper and castor sugar, and one finely-chopped eschalot; boil altogether for about ten minutes, then use.

Mushrooms A La Vanderbilt Champignons A La Vanderbilt

Remove the peels and stalks from some fresh-gathered open mushrooms, and thoroughly wash them in cold water, then dry carefully in a cloth, and for one pound put into a "saute pan one and a half ounces of fresh butter, rubbing this all over the pan; place the mushrooms on the top of the butter, sprinkle over them a wineglassful of white wine, a very-little salt, a dust of Marshall's Coralline Pepper, two ounces of fat and lean raw bacon that has been cut up into tiny dice shapes, a very little finely-chopped eschalot that has been pressed in a cloth, and a gill of oyster liquor; put a buttered paper over, and stand the saute pan in a moderate oven for about a quarter of an hour, basting them occasionally with the liquor in the pan; stamp out some little round croutons of bread, about two and a half inches wide and a quarter of an inch thick, and fry them a very pale golden colour; spread these very thinly with Anchovy puree (vol. i.), and arrange them straight down the dish on which they are to be served; then place the mushrooms on them, fry in a stewpan one ounce of fine flour and half an ounce of butter till brown, then mix into it the liquor in which the mushrooms were cooked, add a wineglassful of white wine and half an ounce of glaze, and stir together until the sauce boils, then wring through the tammy, reboil, and add two dozen fresh oysters (which, if large, can be cut into two pieces) for each pound of mushrooms, and a salt spoonful of anchovy essence; pour this all over the mushrooms and serve very hot for a breakfast, luncheon, or second-course dish.