A guide to modern cookery

Collop the cépes; season them with salt and pepper; put them into very hot oil, and toss them until they are thoroughly frizzled. Almost at the last moment add, per one-half Ib. of cépes, one oz. of cépe stalks, which should have been put aside and chopped up, one teaspoonful of chopped shallots, and a tablespoonful of bread-crumbs—the object of which is to absorb any excess of oil, once the cepes have been served. Toss the whole together for a few minutes; dish in a timbale, and complete with a few drops of lemon juice and some chopped parsley. 2069—CEPES A LA CREME Collop the cépes, and stew them in butter with a dessertspoonful of chopped onion per one-half lb. of cépes; the onion should have been cooked in butter, without colouration. When they are stewed, drain them; cover them with boiling cream, and boil gently until the latter is completely reduced. At the last moment finish with a little thin cream, and dish in a timbale. 2070—CEPES A LA PROVENCALE Proceed as for No. 2068, but substitute for the shallots some chopped onion and a mite of crushed garlic. Dish in a timbale, and complete with a few drops of lemon juice and some chopped parsley. 2071—CEPES A LA ROSSINI Proceed as for No. 2069, and add to the cépes one-third of their weight of thickly-sliced, raw truffles, stewed at the same time as the former. When about to serve, finish with a little pale melted meat glaze, and dish in a timbale. MUSHROOMS (CHAMPIGNONS) Cookery includes under this head only the white Parisian mushroom and the meadow mushroom, which is the kind so commonly used in England. The other kinds are always identified by special and proper terms. 2072—CHAMPIGNONS A LA CREME Proceed as described under No. 2069. 2073—CHAMPIGNONS SAUTES After having washed the mushrooms, dried, and ciseled them, and seasoned them with salt and pepper, toss them with butter in a frying-pan over a fierce fire. Sprinkle them with chopped parsley at the last moment, and dish them in a timbale. 2074—CHAMPIGNONS GRILLES Take some large Parisian or meadow mushrooms. Carefully peel them; season them; smear them with oil, by means of a brush, and grill them gently. Set them on a round dish, and garnish their midst with well-softened, Maitre-d’ Hétel butter. 2075—CHAMPIGNONS FARCIS Select some fine, medium-sized mushrooms; suppress their stalks; wash them, and dry them well. Set them on a dish; season them; sprinkle them with a few drops of oil; put them in the oven for five minutes, and garnish their midst with Duxelles (No. 224) shaped like a dome, and thickened or not with bread-crumbs. Sprinkle the surface with fine raspings and a few drops of oil or melted butter, and set the gratin to form in a somewhat fierce oven. 2076—FLAN GRILLE AUX CHAMPIGNONS Line a buttered flawn-mould with good lining paste (No. 2358). Garnish it with very fresh and barely opened English mushrooms, tossed in butter with a little chopped onion, cohered with cream, and cooled. Moisten the edges of the flawn-mould, and deck it with | criss-cross strips of short paste, as for a latticed apple-flawn. Gild the lattice work; bake the flawn in a very hot oven, and serve it the moment it is withdrawn. —— ee 2077—TARTELETTES GRILLEES AUX CHAMPIGNONS These tartlets constitute an excellent and beautiful garnish, more particularly for Tournedos and Noisettes. Proceed exactly as for No. 2076, but use tartlet moulds the size of which is determined by the dimensions of the piece or preparation which they are to accompany. 2078—TURNED AND GROOVED MUSHROOMS FOR GARNISHING Take some very fresh mushrooms; wash and drain them quickly.