CULINARY RECEIPTS. 209 



of pie-crust. Cover with a plate, and bake for an hour. Serve in 

 the dish. 



No. 15. — Idnsliroom Ep*?. Take lar.Te iuicv mushrooms. Re. 

 move butts only. As in No. 1 A. Then mince, and heat very 

 gently with a spoonful of gravy or milk, pepper and salt, parsley 

 and onion, until the juice has run out of the mushrooms. Then 

 strain oif all the liquor, and to every pint of it add the yolks of 

 fiv^e eggs and the whites of three. Beat well together, and heat 

 quickly, stining. Pour out over toast and serve. 



No. 16. — Pratelle Dumplings. Take young ones. Remove 

 only the butts. As in No. 1 B. Then cut into dice, with an 

 equal quantity of bacon fat. Add salt, pepper, and onion, or garlic. 

 Inclose in paste, as dumplings, wrap in cloths, and boil half an 

 hour. Serve. 



4j:*^ Garlic is a great improvement, in spite of the preju- 

 dice against it in English kitchens. But it must be used 

 with great delicacy, and in homoeopathic quantities. It 

 brings out mushroom flavours wonderfully. 



No. 17. — To Fry Pratelles. Remove the stems, but not the peel. 

 As in No. 1 B. Then cut large ones into two or three pieces, and 

 flour them. Heat butter, oil, lard, or dripping in a frying-pan. 

 When boiling, put the mushrooms in, sprinkling them with salt, 

 pepper, and with minced sweet-herbs and onion if desired. Fry 

 for five or six minutes, and serve hot. Should not be overdone. 



No. 18. — Mushrooms in Made Dishes. Remove the stems. As 

 in No. 1 B. Then grill plainly to add to the dish on serving, or 

 cook along with the meat. Various kinds of mushrooms, besides 

 Pratelles, are admirable additions to sundry meat hashes, stews, 

 pies, puddings, salmis, vols-au-vent, ragouts, fricassees, and soups. 



No. 19. — Pratelles a la Matelote. Remove the stems only. As in 

 No. 1 B. Then divide large ones. Heat butter in a pan. When 

 it boils, put in the mushrooms. Fry for four minutes. Take out 

 and put into another pan, in which matelote sauce is simmering. 

 Stew ten minutes, and serve. Or, a little anchovy sauce may 

 be added to Pratelles fried as in No. 17, and the dish called by 

 this title. 



No. 20. — Pratelles a la Creme. Remove stems and peel from 

 ten large mushrooms. As in No. 1 B. Put entire into a stewpan, 

 with salt, pepper, minced parsley and scallions, and two large 

 wineglassfuls of fresh cream. Stew gently half an hour. Take 

 out the mushrooms and drain them. Set them on a hot plate. 



P 



