208 CULINARY EECEIPTS. 



No. 9. — Musliroom Fritters. Take large ones. Remove the 

 stems and peel. As in No. 1 B. Then powder all over with salt. 

 In five minutes wipe off the salt and dust with flour. Throw the 

 floured mushrooms into boiling batter. When they have taken 

 a good crust, take them out, drain them, and serve on a napkin, 

 garnishing with fried parsley. 



No. 10. — Mushroom Croquettes. Take eight large ones. Re- 

 move stems and peel. As in No. 1 B. Then cut into dice. Fry 

 in melted butter for three minutes. Then add two or three wine- 

 glassfuls of cream sauce (bechamel). Add the yolks of three 

 hard-boiled eggs, minced, also salt and nutmeg. Add two table- 

 spoonfuls of grated cheese (Parmesan). Stew for eight minutes, 

 stirring assiduously. Then take off the pan, add egg-yolk to bind, 

 and turn out on a dish. When set, divide into rolls, and cover 

 with paste, etc., as for ordinary croquettes. 



No. 11. — Pratelles a la Provengale. Remove butts only. As in 

 No. 1 B. Then steep in olive-oil for two hours. Heat plenty of 

 oil in a frying-pan. Take the mushrooms out of the cold oil, 

 drain, and throw into the hot pan. Sprinkle them with salt, 

 pepper, nutmeg, minced parsley and onion. Eight minutes over 

 a brisk fire, tlien serve on fried bread. 



No. 12. — Ragout of Pratelles. Remove butts only. As in 

 No. 1 B. Then put into a stewpan, with salt and pepper, butter 

 and flour, minced parsley and onion, and a little broth. There may 

 be added some rich gravy, and white wine. Stew very gently for 

 an hour. Add some good brown sauce, and serve. 



No. 13.— Puree aux Pratelles, Remove the butts only. As in 

 No. 1 A. Then boil the mushrooms in water until they begin to 

 break up. Take out and drain. Mash up, pressing out the water 

 in a napkin. Pat the mash into a stewpan, with a little butter 

 and lemon-juice. Heat. Next add a few spoonfuls of broth, and 

 the same quantity of white-meat jelly (coulis), also salt and 

 pepper, and other seasoning to taste. Stew down to a proper 

 consistence, and serve. 



No. 14. — Mushroom Pie. Remove stems and peel. As in No. 1 

 B. Take a pic-dish, and cover the bottom with butter. Lay on 

 this half an inch of bread-crumb, and on that a layer of mush- 

 rooms, sprinkled with salt, pepper, minced parsley and onion. 

 Then put another layer of butter, next an inch depth of bread- 

 crumb, and mushrooms again. Pi-eserve this order until the dish 

 is full. Finish with a thick top of bread-crumb, or of potato, or 



