MUSHROOMS FOR THE TABLE 



Allamande sauce, dip in egg and crumbs and fry in deep 

 fat. (Allamande sauce: Melt 3 tablespoons butter, add y^ 

 cup flour and gradually pour on a cup of white stock. Mix 

 in yolk of i egg and season with salt, pepper, and lemon 

 juice.) 



Fried. Cleanse, remove stems, and slice the larger speci- 

 mens. Heat sufficient butter to the boiling point, in a frying 

 pan, then drop in mushrooms and fry 3 minutes on a quick 

 iire. Serve hot on toast with a little sauce of melted butter, 

 lemon juice, salt, and red pepper. 



Saute. Melt 2 tablespoons of butter in a hot frying pan 

 and as soon as melted, add i cup small mushrooms (if large 

 break in pieces), dredge with flour, add a few drops of onion 

 juice, J4 teaspoon salt and a few grains of pepper and cook 

 5 minutes. Then add i teaspoon finely chopped parsley and 

 34 cup boiling water. Cook a minutes and serve on dry 

 toast. 



Saute. Prepare the mushrooms, large or small as desired, 

 and cook with butter a quarter of an hour, season with a little 

 salt, pepper, and fine herbs, and serve hot. 



A la Sabine. Prepare and peel Y2 pound mushroom caps, 

 sprinkle with salt and pepper, dredge with flour and cook 3 

 minutes in a hot frying pan with 2 tablespoons of butter ; then 

 to 2 tablespoons of browned butter and 3 of browned flour 

 add salt and pepper and i cup milk. Combine the two and 

 cook slowly 5 minutes. Sprinkle with 3 tablespoons of grated 

 cheese and as soon as cheese is melted arrange the caps on 

 toast and pour over the sauce. 



Mushroom-tomato salad. Peel medium size tomatoes, cut 

 thin slices from the top of each and remove seeds and some of 

 the pulp. Sprinkle the interior with salt and pepper, also add 

 a few drops of olive oil and vinegar. Cut up the cleansed 

 mushrooms and mix with the dressing prepared as follows: 

 To the yolk of one egg add a little oil and onion juice and 

 a few drops of Anchovy sauce (if convenient) and vinegar, 

 salt and pepper and capers; beat these all together but with- 

 out forming a mayonaise, and add this sauce to the mush- 



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