MUSHROOMS AS FOOD 



Mushroom Sauce for Game 



Wash well one pound of fresh mushrooms; dry and chop 

 them very fine. Put them into a saucepan with one and a 

 half tablespoonfuls of butter; cover and cook slowly for eight 

 minutes. Then add a half -cup of freshly rubbed bread- 

 crumbs, a half teaspoonful of salt, a salt-spoonful of white 

 pepper; cover and cook again for five minutes; stir and add a 

 tablespoonful of chopped parsley, and, if you like, two table- 

 spoonfuls of sherry; turn out into a sauceboat. 



Mushrooms with Fricassee of Chicken 



Wash and dry the mushrooms and sprinkle them with salt 

 and pepper. Put some oil or butter into a shallow pan; when 

 hot, throw in the mushrooms, skin side down; cover the pan 

 and put it in the oven for fifteen minutes; baste them once 

 during the baking. Lift them carefully and put them on a 

 heated dish. Add to the fat in the pan two tablespoonfuls 

 of finely chopped mushrooms and a half-cup of soup stock. 

 This is boiled for five minutes to make a separate sauce. Have 

 ready pieces of bread toasted and dish the mushrooms on to 

 these. Put on top a good-sized piece of carefully boiled mar- 

 row; season the sauce with salt and pour it (strained) over the 

 mushroom-covered bread. Use these pieces of toast with the 

 mushrooms on them as a garnish around the platter of chicken, 

 or you may simply dish and serve them separately. 



Oysters and Mushrooms 



Wash and remove the stems from a half pound of fresh 

 mushrooms; chop them finely; put them into a saucepan with 

 a tablespoonful of butter, a half-teaspoonful of salt and a 

 little pepper; cover closely and cook over a slow fire for ten 

 minutes. Have ready twenty-five oysters and put them, per- 

 fectly dry, into this mushroom mixture. Cook over a bright 



281 



