Grilled Mushrooms

Choose large fresh mushrooms; skin them and remove the stalks; lay them on a dish with a little fine oil, pepper, and salt over them; let them stand an hour, and then broil on a gridiron over a clear sharp fire. Serve them either dry on a toast or with the following sauce: - Mince the stalks or any spare pieces of the mushrooms fine, put them into a stew-pan witb a little broth, some chopped parsley and young onions, butter, and the juice of a lemon, or instead of the two latter the yolk of an egg beat up in some cream. Beat all thoroughly together and pour round the mushrooms.

Mushroom Toasts

Put some moderate-sized mushrooms skinned and cleaned into a stew-pan with the juice of a lemon, a piece of butter, some pepper and salt, three cloves, some green onions, parsley, and sweet savory, tied up together in a bit of muslin; set them over a moderate fire, and let them stew gently till nearly dry; give them a dust of flour, add some veal broth, and let them stew a quarter of an hour. Take out the herbs, etc., and thicken the sauce with two eggs beaten up in a little cream. Cut the top off a French roll, remove the crumb, butter and toast it, and then pour in the mushrooms and sauce, and serve.

Ragout Of Mushrooms

Skin and cut them in slices, toss them in melted lard or butter, seasoned with salt, pepper, and minced parsley; moisten with broth and a spoonful of cullis. Just before serving, add a squeeze of lemon.

Mushrooms Farcie

Take some large mushrooms, skin and trim them, stew them in a little broth, but not too much; take them out and put in the stalks and trimmings, stew them till quite tender, drain them, mince them very fine, mix them with a little butter, some pepper, salt, and a very little minced parsley; lay this on the inside of the mushrooms; strew fine bread-crumbs over them, and bake in a Dutch oven.

Mushrooms A La Creme

Cut the mushrooms in pieces and toss them over a brisk fire in butter seasoned with salt, a very little nutmeg, and a bunch of herbs. When they are done enough and the butter nearly all wasted away, take out the herbs; add the yolk of an egg beaten up in some good cream, make very hot and serve.

Morels In Cream

Having taken off the stalks of the morels, cut them in two, and wash them in several waters that they may not be gritty; put them into a saucepan with a piece of butter; season with salt, pepper, a bunch of herbs, and a little shred parsley; toss them over the stove, then moisten with some good broth, and set them to simmer over a slack fire. Make a thickening with the yolks of two eggs beaten up with cream; take out the herbs, add this to the sauce, and serve. Mushrooms may be dressed in the same manner, and morels are good done in the different ways mushrooms are.