214 CULINARY RECEIPTS. 



and put it into a hot oven for twenty minutes. Then take ont the 

 Blushers and set them on a dish. Skim the oil off the liquor, add 

 the juice of half a lemon to it, and pour it over the Blushers. 

 Serve at once. 



No. 47. — To Prepare Chantarelles. Pare off the base of the 

 stem. Wipe clean. Rinse in cold water, and dry in a cloth. Im- 

 merse in warm milk, and let them soak in it for six hours. They 

 require lengthy stewing, with plenty of butter or oil and broth, 

 They are excellent to add to meat hashes and stews. The 

 following special methods are the best in which to dress them 

 alone : — 



No. 48. — Chantarelles a la Beurre. Instead of soaking in milk, 

 slice the washed Chantarelles, and put them into a stewpan in 

 which butter is melted. Keep them warm, and stir them for ten 

 minutes. Then add more butter, with pepper, salt, and minced 

 parsley, also some sippets of bread. Fry briskly for ten minutes, 

 and then serve. 



No. 49. — Omelette aux Chantarelles. Prepare as in No. 47. 

 Then mince fine with sweet herbs and seasoning. Mingle with 

 eggs, and cook as usual for an omelette. 



No. 50. — Chantarelles k la Diichesse. As in No. 47. Then put 

 them into a stewpan Avith a little butter, a spoonful of oil, crushed 

 peppercorns, salt, a spoonful of lemon-juice, a shred of lemon- 

 peel, and a leaf of fresh tarragon. Heat briskly to boiling point, 

 then allow to simmer. Add a few spoonfuls of rich gravy, and of 

 cream. Stew gently for twenty minutes. Finally add egg-yolk 

 to bind, and serve at once. 



No. 51. — Puree of Chantarelles. — Prepare as in No. 47. Then 

 stew gently in water, not allowing it to boil, until the Chantarelles 

 are soft and pulpy. Take out, mash, and strain in a cloth. Put 

 the mash into a stewpan with butter, lemon-juice, minced parsley 

 and onion, and a leaf of fresh tarragon. Heat gently, adding a 

 little broth and meat jelly. Simmer and stir to a proper consis- 

 tence. Serve alone, or with veal. 



No. 52.— To Prepare Oreads. Remove the stems. As in No. 1 A. 

 Then dress, according to such receipts from No. 3 to No. 30, as 

 seem suitable for small, dry-fleshed mushrooms. They want short 

 cooking and plenty of butter and broth. 



No. 53.— Oreads k la Reine. Remove the stems. As in No. 1 B. 

 Then flour slightly and dip into egg. Have butter or oil boiling 

 in a pan, seasoned Avith salt, pepper, parsley, and shallot. Throw 



