222 CULINARY RECEIPTS. 



stew o-entlv. In three-quarters of an liour add lemon-juice and a 

 glass of white wine. Then serve, on fried bread. 



No. 103. — Noix de veau h la Morille. Put a piece of veal in a 

 pie-dish. Take Morels, prepared as in No. 98, split, butter, and 

 set them round the meat. Season all with black and red peppers, 

 stilt, lemon, and minced sweet herbs. Bake in an oven for an 

 hour. Then serve in the dish. 



No. 104. — Morels a la Guillotine. As in No. 98. Split them, 

 and put before the fire to steam. Then put them in a pan with 

 oil, butter, pepper, salt, minced parsley and onion. Warm slightly, 

 and let them soak two hours. Then spit the Morels on skewers, 

 season them, bread them, and grill or iry them in their own gravy 

 for fifteen minutes. Serve. 



No. 105. — Morels a la Madeleine. As in No. 98. Then split 

 and put them in a stewpan with butter, salt, minced sweet herbs, 

 and a lump of sugar. Moisten with white gravy. Stew gently 

 for an hour. Thicken with flour. Lastly add a glass or two of 

 good cream. Serve on fried bi'ead. 



No. 106. — Morels a la Bretonne. As in No. 98. Then split and 

 put into a stewpan with butter; let the butter melt slowly over 

 them, then add lemon-juice and increase the heat, stirring. Next 

 add some good gravy, pepper, salt, and nutmeg. Stew gently for 

 an hour. Lastly, bind with egg-yolk and serve on fried bread. 



No. 107. — ^Morels a la Polonaise. As in No. 98. Then split and 

 put into a stewpan with butter, peppercorns, salt, and a bunch of 

 sweet herbs. Heat briskly for ten minutes. Then add some flour, 

 moisten with chicken-broth, and simmer gently for three-quarters 

 of an hour. Then take out the herbs. Add the yolks of eggs 

 beaten up with cream and sugar. Heat up, and serve on fried 

 bread. 



No. 108.— To Dry Morels. As in No. 1 B, after having split 

 them. Let them steam before the fire. Then arrange them on a 

 sieve, and put them in a warm, airy place for a day or two, till dry. 

 Lastly give them a minute in a moderate oven, and pack in tins 

 with spice. When wanted, they ai-e to be steeped in warm milk 

 for some hours, and afterwards dressed as if fresh. 



No. 109.— -To Prepare Helvels. Gather only in dry weather, and 

 do not keep them long. Pick clean by hand, and serve as in No. 

 1 B. Remove the butts, split them, and lay them befoi-e the fire 

 to sioani. Then dress in any way like Morels, or as follows : — 



No. 110.— Helvels k la Louise. As in No. 109. Then put them 



