(2756). Mushrooms A La Raynal - Mousserons (Champignons Mousserons A La Raynal)

Prepare a foundation paste (No. 135) croustade, having it broad and rather high; place it on a baking sheet and fill it with a, preparation made with a pound and a half of mushrooms cooked for five minutes in a little butter and broth (No. 194a); season with salt, then drain; when they are done cut them up finely and add the pieces to a chicken puree (No. 713), having it the consistency of a thick sauce, mixing in some raw egg-yolks. Push the tilled croustade into the oven and let cook without browning. Have prepared a dozen mushroom heads, each one an inch and a half in diameter, suppress the stalks, scoop out the inside and chop up the fragments and stalks very fine; fry them in butter until quite dry, add lemon juice and let cool; mix this with the same quantity of chicken forcemeat (No. 86) and chopped parsley, season well and use this to fill the mushroom heads, forming them slightly rounded on top; lay them on a baking pan, scatter bread-crumbs over and pour on some butter; slip a little broth into the bottom and place in the oven for half an hour; dress these mushrooms on top of the croustade and serve.

(2757). Mushrooms A La Dumas - Oronges (Champignons Oronges A La Dumas)

Remove the skin from some oronges; mince finely and fry in oil; when the moisture has all evaporated, season and drain in a colander. Put some fresh oil in the pan, add to it parsley and a clove of garlic and afterward the drained oronges with the addition of a little salt and cayenne pepper; dress on a baking dish, dredge over bread-crumbs to cover and push into the oven. Turn eighteen whole mushroom oronges, having them an inch and three-quarters in diameter; chop up the stalks with the removed parts from the inside. Have a sautoir on the fire, set into it a quarter of a pound of butter with as much oil; in this fry colorless four finely chopped and blanched shallots, a clove of garlic, the chopped oronges and a heaping tablespoonful of chopped parsley; when there is no more moisture, add half a pint of espagnole sauce (No. 414). Remove the garlic. stuff the whole oronges with this preparation, bestrew with bread-crumbs, pour butter over and place them in a baking pan; moisten with mushroom liquor and cook in a moderate oven for twenty minutes, and garnish the baked preparation around with these.

(2758). Mushrooms A La Rivera - Morils (Champignons Morilles A La Rivera)

Select large-sized morils; cut off the stalks, wash well and throw them into a saucepanful of tepid writer; leave to soak for half an hour, then take them up, one by one. and rub them several times through the hands, being careful not to break them and changing the water each time so as to remove all the adhering sand, then drain. Cut some lean ham into one-eighth inch dice pieces, fry in butter, add the morils and toss both together, then moisten with half a pint of good sherry and a little Malaga; season and cook slowly for half an hour. Fry some sweet Spanish peppers in oil: when done and well drained, add a little meat glaze( No. 402) and lemon juice. Dress the morils in the center of a dish and surround with the sweet peppers; bestrew with chopped parsley.