The table

913. Mushrooms Sautees a la Bordelaise. — Select a pound of the largest, driest, thickest, and firmest mushrooms procurable ; pare neatly, wash them well, drain, and cut lozenge-shaped. Place them in an earthen dish, sprinkle them with a tablespoonful of good oil, a pinch of salt, and twelve whole peppers, and leave them in the marinade for two hours. Take them out and stew them for six minutes ; when done, place them on the serving-dish, and cover them with the following sauce : Place in a sautoire three tablespoonfuls of oil, a teaspoonful of parsley, the same of chives, and a clove of crushed garlic, all well chopped. Heat for five minutes ; then add them to the mushrooms, which are ready to serve. 914. Mushrooms Sautes on Toast. — Choose a pound of fine, sound, large, fresh mushrooms, neatly pare off the ends, clean, and wash them well. Drain, and place them in a sautoire with an ounce of good butter. Season with a pinch of salt and. half a pinch of pepper. Cover, and let them cook for ten minutes, tossing them well meanwhile. Squeeze in the juice of half a medium-sized sound lemon; add a pinch of chopped parsley, nicely sprinkled over. Place six pieces of toasted bread on a hot dish, dress the mushrooms over the toasts, and serve. 915. Mushrooms Sautes a la Creme. — Prepare a pound of fine, fresh mushrooms exactly the same as above (No. 914), and if very large cut them in two. Place them in a sautoire with an ounce of good butter. Season with a pinch of salt and half a pinch of pepper, then put the lid on, and cook on a moderate fire for six minutes; then add two tablespoonfuls of velout6 sauce (No. 152), and half a cupful of sweet cream. Cook again for four minutes, and serve them in a very hot dish with six heart-shaped bread croutons (No. 133) around it. 916. Mushrooms Broiled on Toast. — Pare neatly, wash well, and dry thoroughly one pound of fine, large mushrooms. Lay them on a dish, season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well; then put them on to broil for four minutes on each side; arrange them on a hot dish with six slices of toast; pour a gill of maitre d'hotel butter (No. 145) over the mushrooms, and serve. 917. Blanched Cabbage. — Pare off the outer leaves from a mediumsized cabbage; cut it into four square pieces, wash thoroughly, dry, and put it in a saucepan covering it with salted hot water. Cook for ten minutes, drain, and put it into cold water to cool off ; remove from the water, and drain again. All cabbages are blanched before using them, with the exception of stuffed cabbage, which must be left whole. 918. Cabbage With Cream. — Drain, and let cool a well-blanched cabbage (No. 917); chop it up, and place it in a saucepan with two ounces of butter, seasoning with a good pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg; add a tablespoonful of flour, stir well, and moisten with a cupful of cream. Reduce until the cabbage and gravy are well incorporated, which will take about forty-five minutes. Arrange on a hot dish, and serve.