CULINARY RECEIPTS. 211 



No. 26. — Pratelles h I'An^laise. Remove stems and peel from 

 six large ones. As in No. 1 A. Then pnnctnre each all over with a 

 fork, and put them in a bowl, sprinkling salt, pepper, lemon-juice, 

 and minced sweet herbs over them. Cover all with olive-oil and 

 allow to remain for an hour. Then take out and cover with bread- 

 crumb. Grill over a slow fire twenty minutes. Serve them 

 immersed in sauce d la maitre d'hotel. 



No. 27. — To Dry Pratelles. Take those neither very young nor 

 very old. Remove the butts only. As in No. 1 B. Then slice. 

 String or skewer the slices lightly, and expose to a current of 

 warm dry air. A warm oven, with the door open, is a good place. 

 When quite dry and shrivelled, pack in tins, with spice at top and 

 bottom. When wanted for use, soak the slices in tepid water for 

 some hours. Then cook. 



No. 28. — To Pickle Pratelles. Take " buttons," and remove 

 butts only. As in No. 1 B. Put into jars, and cover with cold 

 spiced pickling vinegar. Add a few peppercorns and mustard 

 seeds, and seal hermetically. 



No. 29. — Soused Mushrooms. Remove the butts, or all the stems, 

 from large, not juicy, mushrooms. As in No. 1 A. Then boil with 

 some salt in water for ten or twelve minutes. Take out and drain 

 before the fire. Then put in a dish, and pour over them hot 

 vinegar, in which has been boiled peppercorns, mustard seed, cloves, 

 mace, a bunch of sweet herbs and scallions, and a clove of garlic. 

 Serve cold, for a side dish. Spindleshanks, Stumptufts, or Paxils 

 go well this way. 



No. 30. — Potted Mushrooms. Let mushrooms be prepared and 

 dressed according to any receipt preferred. They may then be 

 drained and pressed into jars. When cold, melted butter is to be 

 poured over the top. They are as good as potted meats. The 

 liquor may be preserved with them, if isinglass or something 

 similar be added to make it " jelly." 



No. 31. — To Keep Mushrooms Temporarily. Cleanse and remove 

 parts to be rejected. As in No. 1 A. Then boil for five or ten 

 minutes with salt and water. Drain, and wipe dry. A good plan 

 for saving nice fresh mushrooms for a few days. 



No. 32. — To Prepare Russules. The Bisotte and Yerdette, with 

 the other edible Russules, can be cooked in any of the foregoing 

 methods. But they lack moisture, and are not very good to grill 

 or fry. Their stems and gills are to be rejected, not the peel, and 

 they are to be prepared as in No. 1 B. 



