RECIPES 307 



soup be desired, use the white button-mushrooms and 

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

 little milk, as the color may require." — W. Smith. 



Other mushrooms may be substituted for the ordi- 

 nary Campestris above mentioned. A very good 

 mock oyster soup may be prepared from the mush- 

 rooms Hydnum and the Agaricus ostreatus. 



2 Puree of Mushrooms 



" To make a puree of mushrooms, select such as are 

 of a globular shape, called ' button-mushrooms ;' wash 

 them in cold water and wipe them dry ; chop them as 

 fine as possible and press them in a cloth ; put them 

 in a stewpan with a little butter and pepper; let 

 them stand over a brisk fire, and when the butter is 

 melted squeeze in lemon-juice and add jelly broth, ac- 

 cording to the quantity of the mushrooms. Stew 

 until reduced to the consistency of pea-soup, and 

 serve with meat, fish, or poached egg." — Cooke. 



3 Mushroom Stew 



Put about two ounces of butter into a stewpan ; 

 when thoroughly melted add a teaspoonful of salt, 

 and from a quarter to half the quantity of black pep- 

 per, according to taste, and a small bit of mace or a 

 pinch of powdered nutmeg. Having a pint of the 

 mushrooms in readiness, put them in the pan, cover 

 closely, and stew them till they are tender, which will 

 probably require from twenty minutes to half an 

 hour. The addition of flour stirred in cream or 

 milk, by which the stew is thickened, is by some 

 considered a desirable addition. This recipe is given 



