Boston Cooking-School cook book

Brush large selected mushrooms. Remove stems, peel caps, and sauté caps in butter. Place in small, buttered, shallow pan, cap side up. Place on each a large oyster, sprinkle with salt and pepper, and place on each a bit of butter. Cook in hot oven (400° F.) until oysters are plump. Serve with Brown Sauce (p. 196), or Béchamel Sauce (p. 193). STUFFED MUSHROOMS I 12 large mushrooms White Stock (p. 150) or cream to 3 tablespoons butter moisten V% tablespoon finely chopped Few gratings nutmeg shallot or onion V% teaspoon finely chopped parsley 114 tablespoons flour Salt and pepper Buttered cracker crumbs Brush mushrooms. Remove stems and chop fine. Peel caps. Melt butter, add shallot and chopped stems; and cook 10 minutes. Add flour, stock or cream, and seasonings. Cool and fill caps, rounding well over top. Cover with buttered crumbs and bake 15 minutes in hot oven (425° F.). STUFFED MUSHROOMS: II 6 large mushroom caps 1 teaspoon finely chopped parsley 2 tablespoons chopped mush- 3 tablespoons butter room stems 1 cup Tomato Sauce (p. 198) 2 tablespoons bread crumbs Salt, pepper, and cayenne 2 tablespoons chopped, lean, Y¥ cup bread crumbs mixed with cooked ham 114 tablespoons grated Parmesan 2 tablespoons finely chopped cheese onion 6 rounds bread, slightly larger than 1 teaspoon grated Parmesan mushroom caps, fried (sautéed) in cheese butter Parsley Cook chopped mushrooms, bread crumbs, ham, onion, cheese, and parsley with butter 3 minutes. Moisten with 44 cup Tomato Sauce end season to taste. Brush and peel caps and stuff with mixture. Sprinkle with crumbs and cheese. Arrange in baking pan, pour remaining sauce around, and bake 20 minutes in hot oven (425° F.). Remove mushrooms to sautéed bread, pour around sauce from pan, and garnish with parsley. FRENCH FRIED MUSHROOMS (ALLEMANDE) Brush mushroom caps and sauté in butter. Put together in pairs, cover with Allemande Sauce (p. 195), dip in crumbs, egg, and crumbs again, fry in deep fat (395° F.), and drain on brown paper. Mushrooms a la Barclay. Serve on toast with Cream Sauce (p. 191). Garnish with bacon. MUSHROOMS UNDER GLASS I Place circular piece of toast in bottom of individual baking dish. Arrange mushroom caps on toast, sprinkle with salt and pepper, dot over with butter, and over all pour small quantity of hot cream. Cover and bake 20 minutes. Serve with covers in place. Baking _ dishes with bell-shaped glass covers may be bought for the purpose, or jelly glasses may be substituted, but should not be left on for serving. MUSHROOMS UNDER GLASS II (Individual Recipe) 2 tablespoons butter 14 teaspoon finely chopped parsley 4 tablespoon lemon juice 1 round piece of toast V4 teaspoon salt Y cup cream Few grains pepper Mushrooms Cream butter, add lemon juice drop by drop, salt, pepper, and parsley. Put half the sauce on under side of toast; put toast on small baking dish, pile mushroom caps, cleaned and peeled, in conical shape on toast, and over all pour cream. Cover with glass and bake about 25 minutes, adding more cream if necessary. Just before serving add 1 teaspoon cooking sherry, if desired. OKRA WITH TOMATO SAUCE 1 pound okra 1 cup Tomato Sauce (p. 198) 1 small onion, sliced Salt and pepper 2 tablespoons butter 1 tablespoon chopped parsley Wash okra thoroughly, cut off stems. Slice. Brown sliced onion in butter, add okra, and cook 3 minutes. Put in baking dish, season, pour over Tomato Sauce. Sprinkle with parsley and bake 30 minutes in moderate oven (350° F.). STEWED OKRA AND TOMATOES 2 cups okra, cut in small pieces, crosswise 1 tablespoon butter 2 cups tomatoes Salt and pepper Cook okra until tender in small amount of water so that all water will be absorbed. ‘Add tomatoes and simmer 10 minutes. Add butter, salt, and pepper. YOUNG ONIONS (SCALLIONS) ON TOAST