1803. Stuffed Fresh Mushrooms

Remove the tails (and keep them) from a pound of very fresh, good-sized, sound mushrooms, wash in cold water and carefully drain on a cloth. Heat a tablespoon melted butter in a frying pan, place them in pan one beside another and cook for three minutes on each side. Squeeze over juice of half a sound lemon, sprinkle over a half teaspoon salt, toss well and keep on a plate till required. Thoroughly wash the mushroom tails, chop very fine, place in a small saucepan with an ounce of butter, three finely chopped shallots, one ounce chopped raw ham, a half bean chopped garlic, and gently brown for ten minutes, frequently stirring meanwhile. Add one tablespoon flour, stir well, pour in a gill cream, three saltspoons salt, one saltspoon cayenne and a saltspoon grated nutmeg; mix with wooden spoon until it comes to a boil, then add two tablespoons fresh bread crumbs, one egg yolk, and mix well while heating for three minutes. Transfer this preparation to a plate and let get cold, then stuff mushrooms with the preparation, neatly smooth tops, carefully dip in melted butter, then in bread crumbs, place on a tin, set in oven for eight minutes remove and use as directed.

1804. Sweetbreads En Cocotte, Au Porto

Blanch and trim six heart sweetbreads (No. 33) and place in a saucepan with a half gill white wine, two gills broth, a few tarragon leaves, half teaspoon salt, two saltspoons white pepper and a half ounce butter, cover pan and let simmer for twenty-five minutes. Remove, place breads in six cocotte dishes, then divide a gill of port wine evenly in the six cocottes. Mix on a plate three saltspoons salt, a saltspoon cayenne and a saltspoon grated nutmeg, evenly sprinkle over the breads, cover with a little cream, arrange dishes on a tin, set in oven to bake for fifteen minutes, remove and serve,

1805. Ice Cream, Estelle

Prepare a pint of vanilla ice cream (No. 42). Pick off stems, wash and drain a pint of fresh strawberries, press through a fine sieve into a copper basin and add five egg yolks, four ounces sugar and two tablespoons curacao. Set the basin on range and briskly whisk for ten minutes, remove from fire, place basin on ice and stir with wooden spoon until thoroughly cold, then add a half pint whipped cream and gently mix with skimmer for two minutes. Remove stem and stones from half pint fresh sweet cherries, place them in a bowl with two tablespoons sugar, a tablespoon maraschino, and mix well. Set a dome-shaped quart mould on broken, salted ice, line mould all around with a pint of vanilla, arrange cherries against vanilla, then fill up mould with strawberry preparation, place a sheet of white paper on top, cover tightly, bury mould in a tub with broken ice and rock salt and freeze for two hours. Remove, immerse mould in tepid water, wipe all around, unmould on a cold dish, decorate all around with whipped cream and serve.