MUSHROOM GROWING 



tons, or of large mushrooms sliced. Broil the steak almost to 

 point desired, pour the juices over the mushrooms, then cover 

 the steak with mushrooms and juices and place in the oven 

 for 10 minutes. 



Creamed. Prepare yi pound mushrooms (those in which 

 the veil has not broken are preferable) and break in pieces. 

 Melt 3 tablespoons butter in a sauce pan, add the mushrooms 

 and cook 2 to 3 minutes; sprinkle with salt and pepper, 

 dredge with flour, and add 94 cup of cream. Cook slowly 

 for about 5 minutes. Serve hot on small pieces of toast. 



Creamed (2). Cleanse and prepare 10 medium caps, place 

 them whole in the pan wuth 2 glasses of fresh cream, J4 tea- 

 spoon of salt and a bit of shallot and some chopped parsley, 

 cook slowly a half hour. Then beat up 3 yolks of eggs with 

 1 ounce of butter, a little grated nutmeg and a pinch of 

 chopped parsley. Add these to the cream and let simmer a 

 short time without boiling. Serve hot. 



Chafing dish. Prepare i pound of small mushrooms or 

 larger forms sliced, cook in 2 tablespoons butter 5 minutes, 

 add one cup of hot milk, cover and cook 3 minutes, add the 

 yolks of 2 eggs beaten, keep hot to serve but do not boil. 



Broiled. Cleanse large mushrooms, peel, remove the stems, 

 and place the caps in a buttered broiler, broiling for 5 min- 

 utes with cap side down during first part of the interval. 

 Turn the caps, place a small piece of butter in each, sprinkle 

 with salt and pepper and as soon as butter is melted and 

 caps appear tender serve on circular pieces of buttered toast. 



Broiled (2). Select fine, flat specimens, dip in salt water 

 to cleanse, drain on cheese cloth, peel thinly (or skin if the 

 specimens are older) upper surface of caps, and cut off stems 

 with silver knife. Arrange gills upward in a gridiron rubbed 

 with sweet butter. Place on each cap a small piece of butter 

 and sprinkle over with salt and pepper. Broil until butter is 

 melted, or not over five minutes on a quick fire. Serve hot 

 on thin buttered toast. 



Allamande. Peel the prepared caps and saute in butter. 

 Arrange in pairs with gill surfaces in contact and cover with 



126 



