CULINAUT RECEIPTS. 221 



No. 94. — Clavarias k la Sal)ine. Aa in 'No. 93. Then drain, 

 flour, and put them into a stewpan with butter, gravy, pepper 

 and salt, and minced sweet herbs. Stew gently for half an hour, 

 and then thicken with flour and a little grated cheese. Heat up, 

 stirring. At pleasure bind with egg. Serve. 



No. 95. — Clavarias k la Fascine. As in No. 93. Then mingle 

 with a little minced ham, parsley, and crushed peppercorns. Tie 

 up in parcels inclosed in strips of bacon and skewered. Flour the 

 parcels, and stew them in bi^oth for an hour, putting white paper 

 under the lid of the pan. Then serve on toast, with brown sauce, 

 like meat rissoles. 



No. 93. — Clavarias k la Romaine. As in No. 93. Then stew 

 them in milk for an hour, adding sweet herbs and shallots, pepper, 

 salt, and nutmeg. Lastly, serve in sauce d la maUre d'hotel. 



No. 97. — To Pickle Clavarias. As in No. 1 C. Then put into 

 jars with peppercorns, mustard seed, and nasturtium seed. Pour 

 on them cold, spiced, white wine vinegar. Fill up, and cork her- 

 metically. 



No. 98. — To Prepare jyEorels. Gather only in dry weather. Pick 

 clean. Rinse with agitation in several successive pans of cold 

 water. Dry thoroughly. Remove only the butt of the stem. 

 Then proceed as in the following receipts : — 



No. 99. — Morels a la Fermiere. As in No. 98. Then split 

 them, and stew them with butter, a little gravy, minced sweet 

 herbs, pepper and salt, for half an hour to an hour. Bind with 

 whipped egg-yolk and cream. Serve on fried bread. 



No. 100.— Morels a la Hollandaise. As in No. 98. Then split 

 them. Butter both sides. Sprinkle with salt and pepper. Flour 

 them, and put them in a dish in a Dutch oven before a brio-ht 

 fire. About twenty minutes. 



No. 101. — Morels a la Vienne. As in No. 98. Do not split, but 

 fill the Morels with a forcemeat composed of bread, suet, sweet 

 herbs, and lemon. Wrap bacon round them and tie it. Stew 

 gently in broth for about an hour. Serve on toast, with good 

 brown sauce. This naay be varied by making any of the followino- 

 a chief ingi^edient of the stuffing : veal, chicken, sardines, anchovies, 

 lobster, crab, chestnuts, etc. 



No. 102. — Morels a la FraiKjaise. As in No. 98. Then cut 

 across into several pieces. Put them in a stewpan with olive oil, 

 pepper, and salt. Heat up briskly. Then add minced sweet 

 herbs and scallions, and a morsel of garlic, Add some gravy, and 



