Croustades Of Mushrooms

Peel and chop an onion very fine, place it in a fryingpan with a little butter and fry to a light golden color. Stir often, add four or five ounces of finely-chopped mushrooms, and simmer gently until they are about three-fourths done. Put two soaked anchovies in a mortar and pound them, adding gradually one teaspoonful of mustard and three tablespoonfuls of brown sauce; put this in with the mushrooms and boil for two or three minutes longer or until they are done. Have prepared some croustade cases, fill them up with the mixture, and serve at once.

Deviled Mushrooms

Cut off the stalks even with the head, and peel and trim the mushrooms neatly. Brush them over inside with a paste-brush dipped in warm butter, and season with salt and pepper, and a small quantity of cayenne pepper. Put them on a gridiron and broil over a clear fire. When cooked, put the mushrooms on a hot dish, and serve.

Fricassee Of Mushrooms

Select some large mushrooms, peel, put them on a gridiron over a clear fire, and broil until the outsides are brown. Then put them into a stewpan with a small quantity of milk, stew for ten minutes, and add two or three tablespoonfuls each of white wine and browning, thicken with a liaison of flour and butter, turn out the whole on a hot dish, and serve with croutons of fried bread.

Fried Mushrooms On Toast

Trim off the stems, and remove the skins from some very large mushrooms, chop very fine and put them into a stewpan with a good-sized lump of butter, season to taste with salt, pepper and pounded mace, and a little cayenne, and toss them about over the fire. Cut two or three slices of bread and toast them a delicate brown on both sides; butter while hot, cut into quarters, put them on a hot dish, cover with the mushrooms, and serve.

Mushrooms In Cases

Peel and chop some large mushrooms, mix with them one tablespoonful of chopped parsley, and a little finely-chopped shallot and season with salt and pepper. Butter the interior of some small paper cases, fill them with the mushroom mixture and bake in a brisk oven.

Mushroom Patties

Butter and line some small patty-pans with good paste, fill them with uncooked rice, and bake. Trim some button-mushrooms, drain, and chop them; then put them in a stewpan with a lump of butter, and toss about until they are fried. Thicken one cupful of cold water with a little flour, pour it over the mushrooms, add a tablespoonful of cream, and a few drops of broth, season with salt and pepper, and a little lemon juice. Stir with a wooden spoon and boil for a few minutes. When cooked, turn the rice out of the patties, and fill with the above mixture.

Mushroom Pie

Peel and cut in quarters some mushrooms, also peel some potatoes; butter a pie-dish, put in a layer of potatoes, then a layer of mushrooms, another of potatoes, and so on until they are all used, seasoning each layer with salt, pepper and butter. Cover the pie with a crust and bake in a moderate oven. Put the trimmings of the mushrooms in a small quantity of gravy and boil for several minutes, then strain the liquid and season with salt and pepper. When the pie is cooked make a small incision in the top and pour in the gravy.