CULINAHY RECEIPTS. 213 



No. 40. — To Prepare Rsdmilks and Kidneys. Remove ihe batts 

 of the stems only. As in No. 1 A. Then proceed to dress in any- 

 way from No. 2 to No. 20. 



No. 41. — Redmilks a I'lmperatrice. Prepare as just directed. 

 Then slice and fry in butter, constantly stirring. In five minutes 

 add pepper, salt, minced sweet herbs and scallions, and thicken 

 the gravy with flour. In five minutes more put in lemon-juice, 

 cayenne pepper, and a glass of champagne or sauterne. Then 

 serve at once. An especially excellent dish. 



No. 42. — To Pickle Redmilks. Prepare as in No. 40. Lay them 

 whole in jars. Pour on them boiling hot, strong, white-wine 

 vinegar, well spiced. Fill the jars, and seal hermetically. 



No. 43. — To Salt Eedmilks. Remove the butts, and simply 

 cleanse with a brush. Put them in layers in a keg, covering each 

 layer with salt. Pack tightly, fill the keg, and close hermetically. 

 Brine may be used, but dry salt is best. When to be used, throw 

 the mushrooms into boiling water for three minutes, then rinse in 

 cold, and dry in a cloth. Then cook as from No. 3 to No. 30. 



^*^ The receipt answers for any firm-fieshed and juicy 

 kinds of mushroom. 



No. 44. — To Prepare Amanitas. The esculent Amanites can be 

 dressed any way from No. 2 to No. 30. The stems and peel are 

 to be rejected, and they require short cooking. The two following 

 receijits are applied in France to the famous Oronge. They will be 

 found here very appropriate for sound, well-selected Blushers. 

 Exquisite ketchup is yielded by Blushers, and spoiling ones may 

 go into the tub. 



No. 45. — Blushers a la Barigonle. Remove peel and stems, but 

 reserve upper half of stems. As in No. 1 A. Make forcemeat 

 with the upper part of the stems minced, bread crumb, sweet 

 herbs, garlic, pepper, salt, and a little oil. Pack this upon the 

 gills of the Blushers. Put them on a plate in a Dutch oven before 

 a hot fire, and continue to baste them with oil. Give them fifteen 

 minutes, and serve. 



No. 46. — Blushers a la Chapsal. — Take six large ones. Remove 

 peel and lower half of stems. Do not wash, but wipe carefully 

 with a damp cloth. Put olive-oil in the bottom of a pie-dish, and 

 lay the Blushers in it. Bone and clean two anchovies, and rub 

 them into paste in a mortar, together with pepper, salt, garlic, and 

 parsley. Put this on the Blushers, and pour over all a pint of 

 white wine. Cover the dish with oiled paper, lay a plate over it. 



