CULINAET RECEIPTS. 207 



gills. Lay top downwards on a gridiron over a moderate fire. 

 Five or six minutes at the most. 



No. 3. — Pratelles with Herhs. Remove butts of stems and peel. 

 As in No. 1 B. Then slice into a pie-dish. Mingle with them 

 butter or oil, also chopped parsley and scallion, pepper and salt, 

 and some bread crambs. Cover the dish with a plate. Put into 

 a warm oven for about fifteen minutes. Serve in the dish. 



No. 4. — Pratelles a la Boiirgeoise. Take half a pound. Remove 

 butts and peel. As in No. 1 B. Then cut into equal-sized pieces. 

 Put into a pie-dish with two ounces of butter, two table-spoonfuls 

 of olive oil, salt and pepper. Set before the fire for two minutes. 

 Then cover with a plate, and put into a hot oven for ten to fifteen 

 minutes. Serve at once, sprinkling chopped parsley over the 

 mushrooms, and garnishing with slices of lemon. 



No. 5. — Pratelles k Soyer. Remove the butts. As in No. 1 B. 

 Then divide large ones. Line a pie-dish with toast. Place the 

 mushrooms on it, sprinkling with pepper and salt, and one clove. 

 Pour over them some spoonfuls of thick cream. Cover with a 

 plate, and with a wet cloth. Put in a warm oven for fifteen 

 minutes. Serve without removing the cover to let the rich odour 

 escape. 



No. 6. — Mushroom Fricassee. Take " buttons " only. Pare the 

 butts slightly. As in No. 1 A. Melt butter in a stewpan. When 

 it is hot, put the buttons into it, stirring well for some minutes. 

 Then add a little broth, pepper and salt, a bunch of parsley, and 

 a suspicion of allspice. Stew for twenty minutes, adding a little 

 more broth when requisite. Beat up the yolks of two eggs with a 

 wine-glassful of cream, and a spoonful of lemon juice. Take the 

 pan off the fire, remove the parsley, add the eggs and cream, pour 

 out over toast, and serve at once. 



No. 7. — Pratelle Fricassee. Take full-grown mushrooms, but 

 not too old. Remove the stems, peel, and gills. As in No. 1 B. 

 Then slice into small square pieces, and proceed as in No. 6, adding 

 curry-powder or not. Serve with boiled rice round the dish. 



No. 8. — Pratelles aux Croutes. Remove the stems. As in No. 1. 

 B. Cut into large dice. Put into a stewpan, in which butter and 

 flour are already heated. Season with pepper, salt, and nutmeg. 

 Add a bunch of sweet herbs and scallions, and a little broth. 

 Simmer for half an hour. Take off and remove the herbs. Add 

 egg-yolks beaten up with cream and lemon-juice. Pour over 

 slices of bread that have been buttered and fried. Serve. 



