No. 344. Mushrooms, Broiled

75 cts.

A : 1 lb. large mushrooms :

B: 1 tbsp. melted butter, dash salt and pepper;

C : 1 tbsp. butter, 1 tbsp. cream, dash salt, pepper nutmeg ;

D : 6 slices toast, toasted only on under

Peel A, selecting 6 of the largest, them with B

15 m., chop the remainder with the stems and saute spread over D, broil the large mushrooms, place on D.

sprinkle with butter and serve hot

No. 345. Mushrooms, Creamed for Coquille

45 cts. Ramekin Dishes, Bouchees, Pates, or Vol au Vents.

A : 1 can or | lb. mushrooms (see Creamed Dishes):

B : 2 tbsps. butter, cook with 3 of flour until smooth, add 1/4 c. stock or liquor from canned mushrooms, 1/4 tsp. salt, dash pepper, cayenne and uutmeg, 1 c. hot cream.

Saute A. if fresh, in butter 15 m., if canned 5, add to B, when boiling fill 6 dishes or pates, and proceed as directed.

No. 346. Mushrooms, Deviled

75 cts.

Follow Recipe No. 344 (Mushrooms, Broiled), add 1 tsp. mustard, dash cayenne. and 1 tbsp. lemon-juice to B. omit cream and uutmeg in C.

No. 347. Mushroom Farci

90 cts.

A: 1 lb. large fresh mushrooms ;

B: 2 tbsps. fine soft bread-crumbs, 2 truffles, minced. 1/8 tsp. salt, dash cayenne and nutmeg ;

C : 6 round slices toast, toasted onlv on under side :

D : 1 1/2 cs. cream.

Peel A, select 6 of the largest, chop remainder with at and add to B, stuff the large ones with this mixture and saute in butter 30 m., place mushrooms on C, stuffed side down, add I) to saute-pan, when hot pour over muahrooma and serve.

No. 348. Mushroom Puffballs

50 cts.

These are very large mushrooms, sometimes called beefsteak mushrooms, weighing from 1 to 15 lbs. each. They are peeled, cut in slices, and cooked after the following methods :

How To Bake

A : 1 slice puff ball, 11/2 inches thick, spread with 2 tbsps. butter, dust with salt and pepper, add 1 c. stock and 1 tbsp. sherry.

Bake A \ an hour, basting often, cut into 6 fillets, cover with liquor from pan and serve.

How To Broil

A : 1 slice puff ball, § inch thick, broil in greased broiler over very hot fire, spread with 2 tbsps. butter, dust with salt and pepper, pour over 1 tbsp. wine vinegar, 1 tsp. Worcestershire Sauce, 1/4 tsp. Chili pepper or paprica.

How To Fry Or Saute

A : Cut in \ inch cubes, dip in Batter No. 315 (Batter), fry in hot fat, or saute in butter.

No. 349. Mushrooms, Sauted

43 cts.

See No. 827 (Mushrooms, Saute'd) in Chafing-Dish Creations.

No. 350. Mushroom and Chicken Timbales

45 cts.

A : 11/2 cs. mushrooms, caps and stems, 1/2 c. chicken-meat, both chopped fine, saute in 2 tbsp. butter, browned with

1 slice onion ;

B : 1 c. White Sauce No. 229 (White Sauce), 1/4 c. fine soft bread-crumbs,

1 sweet red pepper, chopped, 1/4 tsp. salt and 2 egg-yolks, well beaten, whites beaten stiff ;

C : Brown Sauce No. 230 (Brown Sauce) and \ c. mushrooms and 1 truffle, chopped.

Cook A, add B, fill moulds, bake 15 m., see Timbales, serve with C.