Champignons En Canellons - Mushrooms Fried In Paste

Chop some Mushrooms in dice, and put them into a Stew-pan, with chopped Parsley, Shallots, Chi-bol, and a good quantity of Butter; let it brown a little, then add some Broth, Pepper and Salt; simmer till the Mushrooms are done, and the Sauce much reduced; beat up three Yolks of Eggs with Cream to make a pretty strong Liaison, and add a Lemon Squeeze; let it cool, and prepare some good Puff-paste, rolled pretty thin, and cut into pieces, rather longer than wide, to roll the Ragout in, in the form of a short thick Sausage; wet the borders with Water, to make the Paste stick together, and fry of a good brown colour: Serve without Sauce or garnishing.

Champignons A La Saint Menehoult - Broiled Mushrooms

Clean some large whole Mushrooms; chop one or two with Parsley, Shallots, and Chibol, and give this Farce a fry in Butter, with Pepper and Salt; (or Oil instead of Butter) put the Farce upon the inside of the Mushrooms, strew Bread Crumbs over it with a few drops of Butter or Oil; broil them, or bake them in the Oven.

En Salade. Cut some Mushrooms into dice, and simmer them some time in Oil, and one or two slices of peeled Lemon; then drain them, and let them cool; put the Mushrooms in the middle of a Sallad-dish; garnish them with chopped Parsley, Shallots, Pepper and Salt, and prepare them like a Sallade, with Oil and Vinegar.

Champignons Au Pere Douillet

See Cochon de Lait ditto, Page 149.

Clean the Mushrooms whole, only cutting off half of the Stalk; braze them slowly, with a little Oil, two glasses of white Wine, a faggot of Parsley, Shallots, two Cloves, and half a clove of Garlick; sim-mer them till the Sauce is sufficiently reduced, take out the Faggot, and serve them garnished round with fried Bread.

A L'etuvee: Stewed

Put the Mushrooms whole into a Stew-pan, with a faggot of sweet Herbs, one clove of Garlick, two of Spices, a Laurel-leaf, a little Basil, and two or three spoonfuls of Oil; simmer some time, then add a glass of white Wine, one or two spoonfuls of Jelly Broth, chopped Parsley, Shallots, Pepper and Salt; skim the Sauce very well, let it reduce on the Fire, take out the Faggot, and gar-nish the Dish with fried Bread.

A very savory Powder is made of Mushrooms, Truffles, and Morels, being first dried in the Sun, or in the Oven, and then pounded in equal quantities: It must be sifted, and kept well flopped in a dry place: It serves to season, and mix with other Spices. - For a Dobe, and any large brazed piece, season the Larding Bacon with it: It is also used to advantage in Forced-meat, large Pies, or any other thing.