SPECIAL RECIPES 



Mushrooms Under the Glass Cover or "Bell" with Cream 



With a small biscuit cutter, cut round pieces from slices of 

 bread. They should be about two and a half inches in 

 diameter and about half an inch thick. Cut the stems of 

 fresh mushrooms close to the caps ; wash them and allow them 

 to drain. Put a tablespoonful of butter into a saucepan. 

 When hot, throw in the mushrooms, gills uppermost and 

 cook them for a minute or two and sprinkle them with salt 

 and pepper. Arrange the round pieces of bread, which have 

 been slightly toasted, in the bottom of the bell-dish. Heap 

 the mushrooms on these; put a little piece of butter in the 

 center of each; cover over the bell, which maybe either of 

 glass, china or silver, stand them in a baking pan and then 

 cook in an oven for twenty minutes. While these are cooking, 

 mix a tablespoonful of butter and one of flour in a saucepan; 

 add a half pint of milk (or a gill of milk and a gill of chicken 

 stock) and stir imtil the mixture boils; then add a teaspoonful 

 of salt and a dash of pepper. When the mushrooms have 

 baked for twenty minutes, remove them, lift the cover, pour a 

 little of the sauce over them, cover them again and send them 

 at once to the table. 



Cream of Mushroom Soup 



Wash and chop finely a half pound of mushrooms and put 

 them into a saucepan with a tablespoonful of butter and, 

 if you have it, a cup of chicken stock; if not, use a cupful of 

 water. Cover the vessel and cook slowly for thirty minutes. 

 Next, put a quart of milk into a double boiler and add to it a 

 tablespoonful of butter and two tablespoonfuls of flour rubbed 

 together until smooth. Stir all and cook imtil thick; then 

 add the mushrooms and season to taste with salt and pepper. 



Agaricus arvensis may be cooked like its close ally the 

 common mushroom. English epicures shun it but the French 

 people prefer it to that species as a dish. 



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