MUSHROOM GROWING 



rooms and with the dressing thus prepared fill the tomatoes. 

 Prepare the day before serving. 



Chicken a. la Bressanne. Put a dozen large cleansed mush- 

 rooms in a casserole with the same weight of chicken, add 

 2 ounces of butter, and salt and pepper to taste. Cover and 

 let cook for i hour. When the chicken is tender add i cup of 

 cream and i tablespoon of flour. Reheat and serve with 

 mushroom croustades. The latter are made by cutting stale 

 bread in strips i^ by i inch and frying in butter. Chop 

 some mushrooms, and saute in butter. When the croustades 

 are golden brown drain and cover with the chopped mush- 

 rooms. 



Stenved, for breakfast. Use all sizes including younger 

 stems, cleanse and peel where necessary, cover with cold water 

 containing a little vinegar. After standing half an hour, 

 drop the mushrooms into a stew pan containing a tablespoon 

 of butter at the boiling point. Cook for a minute or two and 

 season with salt and black pepper. Cook again slowly for 

 8 minutes while shaking the pan, then pour in cream to cover, 

 and let cook 8 or lo minutes longer. 



Hors d' ceuvre. Cleanse ^ pound of button mushrooms, 

 sprinkle with a spoonful of salt and let stand for i hour. 

 Add 2 soup spoons of white vinegar and let macerate for i2 

 hours. Pour on ^ tablespoon olive oil, and a little pepper 

 and a trace of mustard. Serve as desired. 



Cream soup. y2 pound mushrooms cut up fine, 2 cups 

 water, i teaspoon salt, cook in double boiler 30 minutes, 

 strain (or rub through sieve, if desired) ; rub together 2 

 tablespoons butter and 3 of sifted flour, then add this and 1 

 pint full milk to the stock above, cook 20 minutes, season 

 to taste, and serve with or without whipped cream. 



Cream soup (2). ^ pound mushrooms (young), 4 cups 

 chicken stock, i slice onion, ^ cup butter, ]/^ cup flour, 1 cup 

 cream, salt, pepper, 2 tablespoons Sauterne. Chop the 

 cleansed mushrooms. Pour in the chicken stock, add the 

 onion; cook 20 minutes and rub through a sieve. Reheat, 

 bind with butter and flour, cook together, then add cream, 

 salt, and pepper to taste. Just before serving add the wine. 



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