Use Of Trimmings And Peelings

No. 886. - When the trimmings, peelings and stems of the Mushrooms are carefully washed, dry them well and chop them fine. Then put a piece of butter and some fine chopped shallots in a saucepan. Cover the pan and let them simmer slowly on a slow fire until cooked. Then add the chopped Mushrooms and let it cook until the moisture is reduced. After this put them in a bowl and use them with fine herbs, in Italian sauce or with baked fish.

Stuffed Mushrooms, With Fine Herbs

No. 887. - Select two dozen large Mushrooms and cut off the stems close to the top, then wash them and drain them on a napkin. Put two fine chopped shallots in a saucepan, fry them lightly and then add two handfuls of fine chopped Mushrooms and cook them slowly. When the moisture is nearly reduced, add three spoonfuls of Alle-mande sauce reduced, and a little fine chopped parsley. In a little while put this to one side to get cool, and when cold stuff the selected Mushrooms with the mixture. Put them in a buttered pan, sprinkle fresh bread crumbs over them, and put a few drops of sweet oil on top of each one. Then bake them in a moderate oven and serve them with a reduced Madeira wine sauce.

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Stuffed Mushrooms, Italian Style

No. 888. - Select two dozen large Mushrooms, and cut off the stems close to the top, then wash them in acidulated water and drain them on a napkin. Put two line chopped shallots and a piece of butter in a saucepan, and fry them lightly. Then add two hand-fills of fine chopped Mushrooms, cover the pan and let them cook until the moisture is reduced. Then add one handful of fresh bread crumbs, season with salt, pepper, and nutmeg, and add a little fine chopped parsley and two spoonfuls of Allemande or Cream sauce. Mix it all well together, then take it off of the fire, add the yolks of three raw eggs, and set it aside to get cold. Then stuff the selected Mushrooms with this mixture, sprinkle fresh bread crumbs over them, arrange them in a buttered baking pan, and put a few drops of sweet oil on each Mushroom. Then bake them in a moderate oven and serve them with a brown Italian sauce.

Mushrooms For Garniture

No. 889. - Use the solid, round, button-like Mushrooms for garnishing. Leave them whole, or if quite large use only the head. Keep them white, and groove the heads in crescent shapes, as it gives them a finer appearance. Dress them in bands, alternating with other vegetable garnitures. Stuffed Mushrooms are used for large garnitures, the same as stuffed tomatoes or peppers.

Mushrooms With Gratinated Crusts

No. 890. - Select one pound of small, solid Mushrooms, cut off the stems, and then cook them. Put them in a saucepan with a piece of butter, the juice of half a lemon, a spoonful of water and a faggot of parsley garnished with a clove of garlic. Season them with salt and pepper. Toss them over a brisk fire, and when well cooked and the moisture is reduced, take out the faggot and add four spoonfuls of Allemande or Cream sauce. Have some crusts ready, and fill them with this mixture. Put two cooked Mushrooms, having the tops grooved in crescent shape, on top of each crust and moisten the tops with a few drops of meat glaze, and serve them hot. The crusts mentioned above, are made as follows: Cut some bread in pieces four inches long, two inches wide, and one and a half inches thick. Trim the sides in a nice shape and hollow out the centre of each piece, leaving the edges one-quarter of an inch thick. Then fry them in clarified butter, after which drain them and put them in an oven to dry. When ready, fill the centre with the Mushrooms. French rolls will answer the same purpose when prepared as follows: Cut them in half, scoop out the centre, butter them and set them in the oven to dry.