Puree Of Mushrooms

No. 881. - Wash and clean two pounds of Mushrooms as in No. 876, and put them in a saucepan with a piece of butter and the juice of half a lemon. Set the saucepan on a brisk fire, stirring its contents occasionally, until the moisture is well reduced. Then put them in a mortar and pound them fine, and return them to the saucepan. Then add five spoonfuls of Allemande or Cream sauce, season it with salt, pepper and nutmeg, and let it simmer slowly for fifteen minutes. Then rub it through a fine sieve, and put it in a flat saucepan, reducing it with half a cup of cream. Before serving, add a piece of butter.

Note. - Half a pound of cooked forced meat of chicken may be added, instead of the Allemande or Cream sauce. Keep the puree in a cool place, and when ready for use, add a piece of butter and bring it almost to the boiling point, stirring it all continually.

Broiled Mushrooms On Toast, Maitre D' 'Hotel

No. 882. - Wash and clean two dozen large Mushrooms, cut off the stems and dry them on a napkin. Put them in an earthen bowl with two or three spoonfuls of sweet oil, a little salt and the juice of one lemon. Half an hour before using them cover them with a buttered paper cover and let them macerate. Broil them on a fire that is not too brisk and serve them on a hot plate on pieces of hot buttered toast, with the bottoms of the Mushrooms upwards. Mix a little fine chopped parsley and a few drops of lemon juice with a piece of butter and put some of the mixture on each Mushroom.

Broiled Mushrooms, Bordelaise

No. 883. - Prepare two dozen Mushrooms as in No. 882, and put them in an earthen bowl with three spoonfuls of sweet oil, a little salt and a few grains of pepper. Cover them with a buttered paper cover and set them in a cool place for one hour to macerate before using them. Broil them nicely and put them on a hot plate. Prepare the following mixture separately in a saucepan: Mix two spoonfuls of sweet oil, a small piece of garlic chopped fine, and some chopped parsley and chervil. Warm this thoroughly and pour it over the Mushrooms, then squeeze the juice of one lemon over them and serve them hot.

Mushrooms, Provincial

No. 884. - Prepare two dozen large Mushrooms as in No. 882, slice them and put them in an earthen bowl with two spoonfuls of sweet oil, a little salt, a few grains of pepper and two mashed cloves of garlic. Cover them with a buttered paper cover and set them in a cool place to macerate for an hour before using. When ready to use them, put one spoonful of sweet oil in an omelet pan, then chop the mashed garlic finely and add it to the warmed sweet oil. Then put the Mushrooms in and toss them over the fire until thoroughly warmed. Add a little fine chopped parsley and the juice of half a lemon, and serve the Mushrooms on toast.

Mushrooms, Piemontaise

No. 885. - Wash and clean half a pound of Mushrooms, then slice them and put them in an omelet pan with a piece of butter and toss them over a brisk fire. When they are cooked add two spoonfuls of Allemande sauce, a few drops of meat glaze, a little fine chopped parsley, the juice of half a lemon and a piece of butter. Toss them over the fire until the butter is melted and then serve them hot.