The Swedish, French, American cook book

Select nice large mushrooms; peel and wash — leaving the stems on; cook [see recipe: Boiled Mushrooms]. When cold, put on a broiler. Make a Perigord sauce from one tablespoon butter, two tablespoons flour, one and a half cups of the juice of the mushrooms, two tablespoons sherry, pepper and salt; glaze the mushrooms with this sauce, leaving a plate underneath the broiler. Put in oven and cook for about ten minutes; when done, turn out on a round foundation of mousse of chicken; decorate each mush¬ room with little strip of thick cream sauce around, a dot in the centre, with a small diamond of truffle on top of the dot. In the centre pour rich mushroom sauce (made from part of the juice that the mushrooms cooked in). Garnish with parsley. A foun¬ dation of hominy or rice can be used instead of the chicken mousse foundation. Entree for luncheon or dinner. Creamed Mushrooms in Croustades Croustade de Champignons a la Creme Take two pounds of mushrooms (if large, cut in four; if small, cut in halves). Cook with two cups water, half cup sherry, pepper and salt. Put one tablespoon butter in a pan, add one heaping tablespoon flour; mix well, then add one cup of the mushroom juice and half cup of boiling milk; add the mushrooms, flavor with sherry, pepper and salt to taste. Then add half cup rich cream. Serve in hot croustades [see recipe: Croustades]. A little cover can be made for each croustade or can be garnished with a Perigord of mushroom on the top for a cover. Garnish with parsley. Serve on a paper doily as an entree for luncheon or dinner. Stuffed Mushrooms with Chicken Mousse Champignons farcis de Mousse de Poulet Select large, even-sized mushrooms — two for each portion. Peel, wash, cook, and [see recipe: Boiled Mushrooms] leave in the juice until cold. In the meantime, make a rich chicken mousse. Put large mushrooms (one for each person) on a buttered pan, put a large tablespoon of mousse on the top of each, and on top of that put another mushroom — stem upward. Put the chicken mousse in a paper tube, decorate circles around the mushroom on the top and around the stem, put a little speck of truffle on top of the stem. Put in oven with some sherry and the juice from the mushrooms, cook from eight to twelve minutes — well covered. Serve on a hot decorated foundation of hominy with a rich mushroom sauce (made from the juice the mushrooms cooked in) in the centre. If some mushrooms are left over they can be cut in small dices and served in the sauce. Entree for luncheon or dinner. Mushrooms ( Champignons ) a l’Allemande Select large mushrooms; peel and wash, leaving the stems on; cook [see recipe: Boiled Mushrooms]. While hot put on a broiler, glaze with a white allemande sauce, and decorate with a brown sauce through a paper tube — all around the mushroom and a dot in the centre. Serve on a foundation of mousse of mush¬ rooms with the supreme sauce in the centre. Garnish with parsley. Delicious entree for luncheon or dinner. Garnished Creamed Mushrooms Champignons a la Creme, garnis Two pounds mushrooms, two cups water, half cup sherry, pepper and salt, half cup cream.