210 CULINARY RECEIPTS. 



Beat up the yolks of three eggs with one ounce of butter, a little 

 nutmeg, and chopped sweet herbs. Add this to the liquor in the 

 pan, heating gently and stirring. As soon as it begins to thicken, 

 pour it over the mushrooms on the plate, and serve whilst hot. 



No. 21.— Pratelles a la Languedocienne. Remove butts and 

 peel from large mushrooms. As in No. 1 B. Then put into a 

 stewpan, gills uppermost. Sprinkle with salt and pepper, minced 

 parsley and scallion. Pour two or three spoonfuls of oil on them, 

 and stew gently, adding more oil if requisite. Do not turn or stir 

 them. In fifteen minutes take out and serve. 



No. 22.— Pratelles a la Marquise. Take "buttons," or young 

 White Pratelles. Remove the butts only. As in No. 1 B. Then 

 divide each down the middle, and rub with a piece of garlic. Put 

 into a stewpan with plenty of butter, and heat briskly. In three 

 minutes add pepper, salt, nutmeg, and a spoonful of lemon-juice. 

 Then add a wineglassful of the richest brown gravy. After two 

 minutes add two glasses of Sauterne. Simmer for ten minutes. 

 Pour out on fried buttered bread, and serve. 



No. 23. — Pratelles k la Lomharde. Remove stems and gills from 

 six large nmshrooms. As in No. 1 B. Then cut across into thin 

 slices. Dip in egg and flour. Melt three ounces of butter in a 

 frying-pan. Put in the slices. Set over a moderate fire, and turn 

 the slices as they brown. In three or four minutes sprinkle with 

 salt, and with parsley that has been rubbed with garlic and minced. 

 When nicely browned, take oS and serve hot, garnishing with 

 pieces of lemon. 



No. 24. — Pratelles k la Maintenon. Take large, firm, dry mush- 

 rooms. Remove only the butts of the stems, and the gills. As in 

 No. 1 B. Then make forcemeat with bacon fat, bread crumb, 

 parsley and onion, salt, pepper, and allspice. Pack this where the 

 gills were round the stem. Wrap each in oiled paper, and broil, 

 basliiig with oil as necessary. In ten minutes serve in the papers. 

 No. 25. — Pratelles k ritalienne. Remove stems and peel from 

 three pounds of large mushrooms. As in No. 1 B. Then cut in 

 slices. Put into a stewpan a quarter pound of butter, two table- 

 spoonfuls of olive oil, two anchovies rubbed into paste with garlic, 

 and heat. When hot, put in the mushrooms, adding salt, pepper, 

 the juice of ono lemon, and a wineglassful of good brown gravy. 

 Stew gently for fifteen minutes, stirring with a wooden spoon. 

 Then add a pinch of minced parsley, and a leaf of mint bruised ; 

 and serve, garnishing with sippets of toast. 



