Mushroom Fritters

Peel the caps of two dozen fresh mushrooms, cut them in small cubes and cook in melted butter until the moisture is evaporated. Beat two yolks of egg and stir into one cup of hot Bechamel sauce, and stir and cook until the egg is set. Season as needed with salt and pepper and stir in the mushrooms and set aside to become cold.:Cut out rounds of tender milk bread or rolls, one-fourth an inch thick and two inches in diameter. Dip the slices lightly in cream, then spread one side with the mushroom mixture, make smooth, roll in sifted bread crumbs, then in beaten egg and again in crumbs. Fry in hot fat. Serve on a napkin. Both sides of the bread may be spread with the mixture.

Foie Gras Fritters A La Chevreuse

Cook half a cup of blanched rice in about two cups of consomme. Let the rice become more tender than that to be served plain as a vegetable. Thoroughly butter some small tartlet molds and line them with rice to the thickness of one-fourth an inch. Have ready an equal quantity of foie gras, cut in small cubes, and of chopped truffles, season with salt and pepper and use to fill the molds; cover with a layer of rice one-fourth an inch thick. Remove from the molds. See that the mixture is completely covered with the rice, then egg-and-bread crumb, and fry in deep fat. Drain on soft paper. Serve on a plate covered with a hot, folded napkin.

Corn-And-Oyster Fritters

1 cup of corn pulp

1 egg, beaten light

½ teaspoonful of salt

½ teaspoonful of black pepper

1/3 cup of cream

½ cup of pastry flour

½ teaspoonful of baking powder

1 cup of oysters

Score the rows of kernels, lengthwise, on ears of green corn, then with the back of a knife press out all of the pulp. Kornlet may be substituted when green corn is out of season. Add the other ingredients (except the oysters) and mix all together thoroughly. Bring the oysters to the boiling point, let boil one minute, drain and dry on a cloth. Take a little of the fritter batter in a tablespoon, on it lay an oyster, season with salt and pepper, then cover it with batter; with a teaspoon scrape the oyster and batter into a little hot fat in a frying pan. Proceed in the same manner until the pan is filled. Let the fritters cook until browned on one side, then turn, to brown the other side. A slice of thin, mild-cured bacon may be cooked for each service and the fat used for frying the fritters.