FIELD BOOK OF COMMON GILLED MUSHROOMS 



close to the tops. Baste well with melted butter and sprinkle 

 lightly with salt and pepper. Heat a broiler very hot, lay 

 the caps upon it with the gills uppermost and broil over a 

 clear fire, turning the broiler over frequently. As soon as the 

 mushrooms are tender, which will be in about five minutes, 

 open the broiler, remove the caps with care and place them on 

 slices of previously prepared, well-buttered toast. Pour over 

 the whole a sauce made of drawn butter, or hot water thickened 

 with flour to the consistency of cream. 



Mushrooms Creamed on Toast 



Cut off the stems and wash and dry the caps. Put them 

 into a pan and pour over them a little melted butter, dust 

 them with salt and pepper and cook them in a hot oven for 

 twenty minutes. While they are cooking, toast sufficient 

 bread to hold them; put it on a hot platter and, as soon as the 

 mushrooms are done, cover the bread with hot milk, being 

 careful not to use too much, as it would make the bread pasty 

 and too soft. Dish the mushrooms on the toast, putting each 

 of them with the skin side uppermost; pour over them the 

 juice from the pan and serve at once. 



Mushrooms in the Chafing Dish 



Wash and dry the mushrooms, and cut them into 

 slices. Allow two ounces of butter for each pound of mush- 

 rooms. Put the butter into the chafing dish and when it is 

 hot, add the mushrooms and sprinkle over them a teaspoon- 

 ful of salt. Cook slowly for five minutes, stirring the mush- 

 rooms frequently; then add one gill of milk. Cover the dish, 

 cook for three minutes longer; add the beaten yolks of two 

 eggs and a dash of pepper and serve at once. The yolk of 

 eggs is the most convenient form of thickening when mush- 

 rooms are cooked in the chafing dish, but they must not be 

 cooked too hard. 



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