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Mushrooms a la Bordelaise. — Pour oil on a baking-dish, dust it over with breadcrumbs and minced parsley, then put a layer of peeled and cleaned Mushrooms, then more oil, parsley, and breadcrumbs, next more Mushrooms, and lastly Fig. 1205. Mushrooms i la Bordelaise. oil, parsley, breadcrumbs, salt and pepper to taste. Put the dish in a moderate oven, bake the Mushrooms for thirty minutes or so, and serve hot. See Fig. 1205. Mushrooms en Croustade. — Procure some fresh and very firm hot-bed Mushrooms, cut off the stalks, and wash the heads with a sponge dipped in clear water ; put them in a stewpan with a lump of butter, dredge with salt and pepper, fry till all the moisture has evaporated, then pour in some white sauce, and move them to the side of the fire. Cut a croustade out of bread, mask it well with butter, using a paste-brush for the purpose, place it on a gridiron, and dry in the oven. Beat the yolks of three eggs in a little cream, mix them with the Mushrooms, stir over a slow fire till thickened (they must not boil), then move them to the side, and add the juice of a lemon and a small lump of butter. Put the croustade on a hot dish, pour in the Mushroom mixture, and serve. Mushrooms — continued. Mushrooms au Gratin.— (1) Select a dozen Mushrooms of about 2in. in diameter, cut oft' the stalks, wash thoroughly, and drain on a cloth. Put loz. of butter and Joz. of flour into a saucepan, stir gently over the fire for two minutes, pour in 1 joint of broth, mix well, and boil quickly until reduced to half its original quantity. Pare the stalks, chop them up, drain on a cloth, and add them to the sauce, with 3 table-spoonfuls of minced parsley, 1 table-spoonful of chopped shallot, and a little salt and pepper. Place the pan over a brisk fire, and boil the contents quickly for eight minutes. Put 2 table-spoonfuls of oil in a saut6-pan, turn the Mushrooms into it, stalk side uppermost, fill them with sweet herbs, and sprinkle over with a little bread crust raspings. Cook quickly for ten minutes, put them on a dish, pour over the sauce, and serve. (2) Clean and chop six or seven moderate-sized Mushrooms, put them into a sma’l saucepan, mix with them 1 table-spoonful each of scraped fat bacon and grated lean ham, and season to taste with salt, pepper, and a small quantity of finely-chopped thyme. Stir the mixture over the fire for a few minutes, then move it to the side and stir in the well-beaten yolks of two eggs. Procure some large flat Mushrooms, cut off their stalks, peel them, and trim neatly round the edges with a sharp knife. Put about 1 table-spoonful of the mixture in each Mushroom, and strew over them some grated stale bread, levelling with the flat blade of a knife. Thickly butter a baking-dish, lay the Mushrooms on it, and put them in a brisk oven until nicely browned. Prepare some rich brown sauce, season it with chopped Mushrooms, shallots, a small quantity of thyme, and a bay-leaf, also mix in f wineglassful of white wine. When the Mushrooms are cooked, arrange them nicely in a pyramid on a dish over which has been spread a fancy-edged dish -paper, and garnish with a border of fried parsley ; strain the sauce into a sauceboat, and serve all together while very hot.