Puree Of Mushrooms. To Serve With Broiled Chicken, Cutlets, Etc

Chop up a pound of fresh champignons, simmer them in a little milk or broth for ten minutes, then add the crumb of a French roll; stir over the fire until all liquid is absorbed, put in an ounce of fresh butter, pepper, and salt, and rub through a wire strainer. Put the purce back into the stewpan and let it get hot before serving. Should the 'puree seem too stiff, add a little milk or cream whilst rubbing it through the strainer.

Baked Mushrooms

Trim the stalks and carefully peel the mushrooms; put a slice of butter in a baking dish; when melted, lay in the mushrooms, pepper and salt the upper side, and allow them to cook very slowly for about half-an-hour. The exact time for cooking mushrooms cannot be given, but fine fresh ones cook much more rapidly and yield more gravy than when stale or of inferior kinds.

Mushrooms With Cream Sauce

Dissolve two ounces of butter in a stewpan, mix in the yolks of two eggs lightly beaten, and the juice of a lemon, with a pinch of pepper and salt, stir this over the fire until thickened. Prepare half-a-pint of plain butter sauce, and mix all gradually together. Have ready a small tin of champignons, or about the same quantity of fresh mushrooms chopped, and stewed gently for ten minutes in a little broth or milk. Stir them with the liquor in which they have stewed into the sauce, and let them stand for a few minutes, then spread the mixture on to neat slices of toasted bread. The sauce must be a good thickness, so that it will not run off the toast, and care must taken in the first process not to oil the butter or make the sauce lumpy.