For The Cultivated Mushroom Puree

Peel a pound of mushrooms, wash them properly, and mince them finely, then put them into a saucepan with four ounces of butter, let them cook on a slow fire, and when nearly done, moisten them with two gills of veloute (No. 415), and the juice of a lemon. Pound and pass them through a sieve, return them to the saucepan to heat without boiling, and finish with two ounces of fine butter.

Puree Of Wild Mushrooms

Peel a pound of wild mushrooms, cut them up into squares and cook them in water, butter and lemon juice, in a saucepan closed hermetically; drain and pound to convert them to a paste, mixing in half their quantity of poached quenelle forcemeat (No. 89). Add a few spoonfuls of very thick bechamel (No. 409), and season with salt and sugar; press through a tammy, set the puree into a saucepan, and heat it well without boiling, and before serving stir in a little fine butter, and some cream should the puree be too thick.

For The Morils

Have two pounds of them; cut off the stalks and divide them in two; wash them in tepid water changing it several times, and when clean, drain, and mince them well. Wash them again in tepid water, and drain once more. Heat four ounces of butter in a sautoire, add the morils with lemon juice, and moisten with one pint of broth (No. 189), salt, and pepper; let boil for ten minutes, drain and pour off the top of the broth. Pound the morils, moisten them with this broth, adding a pint of bechamel (No. 409). a spoonful of meat glaze (No. 401), and heat it well without boiling, finishing with two ounces of butter.