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CHAPTER XI. 



MODES OP COOKING THE COMMON MUSHROOMS. 



THE following modes of cooking mushrooms may prove 

 useful to some : 



To Stew Mushrooms. Trim and rub clean half a pint 

 of large button mushrooms ; put into a stew-pan two 

 ounces of butter, shake it over the fire till thoroughly 

 melted; put in the mushrooms, a tea-spoonful of salt, 

 half as much pepper, and a blade of mace pounded ; stew 

 "till the mushrooms are tender, then serve them on a hot 

 dish. They are usually sent in as a breakfast dish, thus 

 prepared in butter. 



Mushrooms a la Creme. Trim and rub half a pint of 

 button mushrooms, dissolve two ounces of butter rolled 

 in flour in a stew-pan ; then put in the mushrooms, a 

 bunch of parsley, a tea-spoonful of salt, half a tea-spoonful 

 each of white pepper and of powdered sugar, shake the 

 pan round for ten minutes, then beat up the yolks of 

 two eggs, with two table- spoonfuls of cream, and add by 

 degrees to the mushrooms ; in two or three minutes you 

 can serve them in the sauce. 



