106 MUSHROOM CULTURE. 



Put in a quart stew-pan an ounce of butter and half anounce 

 of flour ; stir over the fire for two minutes \ then add one 

 pint of broth; stir till reduced to half the quantity. 

 Drain the chopped stalks of the mushrooms thoroughly 

 in a cloth ; put them in the sauce with three table-spoonfuls 

 of chopped and washed parsley, one table-spoonful of 

 chopped and washed shalot, two pinches of salt, a small 

 pinch of pepper ; reduce on a brisk fire for eight minutes, 

 put two table-spoonfuls of oil in a saute pan ; set the mush- 

 rooms in, the hollow part upwards ; fill them with the 

 fine herbs, and sprinkle over them lightly a table-spoonful 

 of raspings; put in a brisk oven for ten minutes, and 

 serve. 



Mushroom Soup. Take a good quantity of mushrooms, 

 cut off the earthy end, and pick and wash them. Stew 

 them with some butter, pepper, and salt in a little good 

 stock till tender ; take them out, and chop them up 

 quite small ; prepare a good stock as for any other soup, 

 and add it to the mushrooms and the liquor they have 

 been stewed in. Boil all together, and serve. If white 

 soup be desired, use the white button mushrooms, and a 

 good veal stock, adding a spoonful of cream or a little 

 milk, as the colour may require. 



The following " family receipts" have been commu- 

 nicated by a friend : 



Clean a dozen or so of medium-sized, place two or 

 three ounces of nice clean beef-dripping in the frying-pan, 



