Have at hand two poimds of fresh and firm mushrooms.
Cut and trim the stalks, pare the heads, and wash them. Put
in a saucepan with a little water, four ounces of butter and the
juice of two lemons. Cook for five minutes over a brisk fire,
occasionally shaking the pan. Take the upper crust of four
French roUs, remove the inside, and fry the crust in clarified
butter. Mix the gravy the mushrooms were cooked in with
three pints of velouté sauce. Add four ounces of butter, the
yolks of four eggs, and white pepper to taste✪ Mushrooms à la Bindley. Mix thoroughly
and rub through a wet cloth. Pour a little of this sauce in a
dish, arrange the crusts, hoUow side uppermost, on the dish, put
the mushrooms in the sauce, beat thoroughly, then fili each
crust, taking care to have the largest and whitest mushrooms
on top.
248 MRS. SBELT'a COOK BOOK
Oatmeal
Place one cup of oatmeal in a doublé boiler, add one tea*
spoonf ul of salt, and one quart and a pint of boiling water✪ Oatmeal.
Stir occasionally while it boils over a moderate fire for half an
hour, or until the flakes are tender. If too thick, it msj be
thinned with boiling water.
Stewed Okra with Tornato Sauce
Pare both ends and wash the okra. Put in a sauoepan with
salt and pepper, a ladlef ul of rich broth, and half a pint of tomato
sauce, and one-half pint of Espagnole sauce✪ Stewed Okra with Tomato Sauce. Cover and stew
slowly for one-half hour. Dish caref uUy without breaking the
okra. Sprinkle with parsley and serve.
Qlazed Oniona
Peel twelve medium-sized white onions and soak them for
one hour in cold water, changing the water twice while they
are soaking. Drain them on a sieve. Put two ounces of but-
ter in a saucepan. Add one teaspoonful of sugar and half a
cup of beef broth or stock. Arrange the onions in the pan so
they do not touch. Cook over a slow fire until they become
tender and the outside is brown. Remove the cover from the
saucepan, put a very little beef extract on top of each onion.
Then place the pan in the oven for five minutes. When the
extract melts and a nice glaze forms on the top of the onions,
they are ready to serve as a garnish or vegetable. If served as
a vegetable, tìie sauce they were cooked in may be poured over
them.
Glazed Onions
See Baked Calf s Liver, p. 161.
Oreamed Onions
Having peeled the onions, cook them in salted water till
they are quite done to the core, which will be, if they are of
VEGETABLES AND FARINACE0U8 FOODS 249
medium size, in an hour, or perhaps an hour and a half . By
the time they are tender the water should be pretty well cooked
out. Pour over them as they lie in the saucepan enough cream
te reach to their middle. Boil up, salt if necessary, dish by tak-
ing the onions out one by one with a cooking ladle, having care
not to break them, and pour over the hot cream and serve.
Btuffed Onions ✪ Glazed Onions
Page 138 · 6 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Have at hand two pounds of fresh and firm mushrooms. Cut and trim the stalks, pare the heads, and wash them. Put in a saucepan with a little water, four ounces of butter and the juice of two lemons. Cook for five minutes over a brisk fire, occasionally shaking the pan. Take the upper crust of four French roUs, remove the inside, and fry the crust in clarified butter. Mix the gravy the mushrooms were cooked in with three pints of velouté sauce. Add four ounces of butter, the yolks of four eggs, and white pepper to taste. Mix thoroughly and rub through a wet cloth. Pour a little of this sauce in a dish, arrange the crusts, hollow side uppermost, on the dish, put the mushrooms in the sauce, beat thoroughly, then fili each crust, taking care to have the largest and whitest mushrooms on top.
Oatmeal
Place one cup of oatmeal in a doublé boiler, add one teaspoonful of salt, and one quart and a pint of boiling water. Stir occasionally while it boils over a moderate fire for half an hour, or until the flakes are tender. If too thick, it may be thinned with boiling water.
Stewed Okra with Tomato Sauce
Pare both ends and wash the okra. Put in a saucepan with salt and pepper, a ladleful of rich broth, and half a pint of tomato sauce, and one-half pint of Espagnole sauce. Cover and stew slowly for one-half hour. Dish carefully without breaking the okra. Sprinkle with parsley and serve.
Glazed Onions
Peel twelve medium-sized white onions and soak them for
one hour in cold water, changing the water twice while they
are soaking. Drain them on a sieve. Put two ounces of butter in a saucepan. Add one teaspoonful of sugar and half a
cup of beef broth or stock. Arrange the onions in the pan so
they do not touch. Cook over a slow fire until they become
tender and the outside is brown. Remove the cover from the
saucepan, put a very little beef extract on top of each onion.
Then place the pan in the oven for five minutes. When the
extract melts and a nice glaze forms on the top of the onions,
they are ready to serve as a garnish or vegetable. If served as
a vegetable, the sauce they were cooked in may be poured over
them.
Glazed Onions
See Baked Calf s Liver, p. 161.
Oreamed Onions
Having peeled the onions, cook them in salted water till they are quite done to the core, which will be, if they are of
VEGETABLES AND FARINACEOUS FOODS 249
medium size, in an hour, or perhaps an hour and a half . By the time they are tender the water should be pretty well cooked out. Pour over them as they lie in the saucepan enough cream te reach to their middle. Boil up, salt if necessary, dish by taking the onions out one by one with a cooking ladle, having care not to break them, and pour over the hot cream and serve.
Stuffed Onions
Records on this page
Mushrooms à la BindleyOatmealOatmealStewed Okra with Tomato SauceGlazed OnionsStuffed Onions