MODES OF COOKING THE MUSHROOM. 105 



yolks of eggs. Pour the mushrooms on bread fried in 

 butter, and laid in the dish ready for them. 



Mushrooms en Caisse. Peel the mushrooms lightly, 

 and cut them into pieces. Put them into cases of 

 buttered paper, with a bit of butter, parsley, green onions, 

 and shalots chopped up, salt and pepper. Dress them 

 on the gridiron over a gentle fire, and serve in the cases. 



Mushrooms a la Provenqale. Take mushrooms of 

 good size. Remove the stems, and soak them in olive 

 oil. Cut up the stems with a clove of garlic and some 

 parsley Add meat of sausages, and two yolks of eggs 

 to unite them. Dish the mushrooms, and garnish them 

 with the forcemeat. Sprinkle them with fine oil, and 

 dress them in an oven, or in a four de campagne. 



Baked Mushrooms. Peel the tops of twenty mush- 

 rooms; cut off a portion of the stalks, and wipe them 

 carefully with a piece of flannel dipped in salt. Lay the 

 mushrooms in a tin dish, put a small piece of butter on 

 the top of each, and season them with pepper and salt. 

 Set the dish in the oven, and bake them from twenty 

 minutes to half an hour. When done, arrange them 

 high in the centre of a very hot dish, pour the sauce 

 round them, and serve quickly, and as hot as you possibly 

 can. 



Mushrooms au Gratin. Take twelve large mushrooms 

 about two inches in diameter, pare the stalks, wash, and 

 drain the mushrooms on a cloth; cut off and chop the stalks. 



