RECIPES 309 



pan ; then put in the mushrooms, a bunch of parsley, 

 a teaspoonful of salt, half a teaspoonful each of white 

 pepper and powdered sugar; shake the pan around 

 for ten minutes, then beat up the yolks of two eggs 

 with two tablespoonfuls of cream, and add by degrees 

 to the mushrooms. In two or three minutes you can 

 serve them in the sauce." — Worthington Smith. 



7 Mushroom Ragout 



" Put into a stewpan a little stock, a small quantity 

 of vinegar, parsley and green onions chopped up, 

 salt, and spices. When this is about to boil, the 

 mushrooms being cleaned, put them in. When done 

 remove them from the fire and thicken with yolks of 

 eggs." — Worthington Smith. Another recommends 

 that the stew should be poured upon toast, or upon 

 crusts of bread previously fried in butter. 



8 Stewed Hushrooms on Toast. 



Put a pint of mushrooms into a stewpan, with two 

 ounces of butter rolled in flour, add a teaspoonful of 

 salt, half a teaspoonful of white pepper, a blade of 

 powdered mace, and half a teaspoonful of grated lem- 

 on ; stew until the butter is all absorbed, then serve 

 on hot toast as soon as the mushrooms are tender. 



9 Champignon 



" Cut in small pieces and seasoned it makes an ex- 

 cellent addition to stews, hashes, or fried meats ; but 

 it should be added only a few minutes before serving, 

 as the aroma is dissipated by over-cooking. It is the 

 mushroom used in the French a la mode beef-shops 



