Mushrooms, Bordelaise

For Boletus, Or Cepes

No. 897. - Imported Boletus, or Cepes, are much superior to those grown here, and are packed in oil in tin cans.

Put one dozen Cepes in an omelette pan with two spoonfuls of sweet oil. When thoroughly warmed, drain off the oil and add some finely chopped garlic and parsley. Toss them over the fire a couple of times, season with salt and pepper, add a spoonful of half glaze, and serve them hot.

When fresh Cepes are used, they should be cleaned without washing them. Toss them over the fire in a pan with some sweet oil, and when they are cooked drain them, and then put them in the pan again with a spoonful of sweet oil, and finish as the others.

Mushrooms, Provincial

For Boletus, Or Cepes

No. 898. - Clean and slice one dozen fresh Cepes and put them in a flat saucepan with a piece of butter, some finely chopped onions and a faggot of parsley garnished with one bay leaf and two cloves of garlic. Toss them over a brisk fire, and when the moisture is reduced, add two spoonfuls of Espagnole sauce and one of Tomato sauce. Season with salt and pepper, let them cook about five minutes, and then take out the faggot. Before serving, add a spoonful of Anchovie butter, the juice of half a lemon, and a little finely chopped parsley. Toss them well over the fire until the butter is melted, and serve them with small pieces of toast around the dish.

When canned Cepes are used, drain off the oil and proceed as above.

Mushrooms, Polonaise

For Boletus Or Cepes

No. 899. - Clean and slice one dozen Cepes, put them in a small flat saucepan with a little finely chopped onion and toss them over a brisk fire until the moisture is reduced. Then season them with salt and a pinch of red pepper, add three spoonfuls of Cream sauce and toss them well together. Put them in a buttered baking dish, sprinkle fresh bread crumbs over the top, add a little clarified butter, and then bake them in an oven.

Mushrooms, With Cream

For Boletus, Ob Cepes

No. 900. - Clean one dozen Cepes, cut them in halves and put them in a small flat saucepan with a piece of butter. Toss them over a brisk fire until the moisture is reduced, then season with salt and a pinch of pepper, and add a faggot of parsley garnished with fennel. Moisten them with a cupful of cream and let them cook slowly for fifteen minutes. Then remove the faggot and put the Cepes on a dish.

Mix some finely chopped fennel or parsley with a piece of butter, stirring it until the butter is melted, and then pour it over the Cepes and serve them.

If large quantities of Cepes are cooked it will be best to add a light Cream sauce. 14

Mushroom Tartlets, With Cream

No. 901. - Butter and flour two dozen tartlet moulds, and put in a thin layer of puff paste.

Slice some Mushrooms or Cepes finely, and put them in a frying pan with a piece of butter and a few finely chopped shallots. Toss them over a brisk fire for a few minutes, season them with salt and pepper, and add a little finely chopped parsley. Fill the tartlet moulds with the Mushrooms, then put them in the oven to cook, and when nearly done take them out.

Beat the whites of two eggs into a froth, and add six spoonfuls of cold reduced Cream sauce to it. Have it ready when you take the tartlets from the oven, and pour a little over each one. Put them in the oven again, and when they are nicely browned take them out of the moulds and serve them on a napkin.