134 MUSHROOMS, HOW TO GEOW THEM. 



Mushrooms a la Cr^me. — Peel and stem the mush- 

 rooms, roll a lump of butter in flour and put it into the 

 saucepan, then add the mushrooms and some salt, white 

 pepper, a little sugar and finely chopped parsley. Stew 

 for ten minutes. Take the yolks of two eggs beaten up 

 with two large spoonfuls of cream, and add the mixture 

 gradually to the stew ; cook for a few minutes longer, 

 and serve hot. This is a delicious dish, but the fine 

 mushroom flavor is not as pronounced in it as it is in 

 the plain bake or stew. 



Curried Mushrooms. — Peel and stem a pound of 

 mushrooms, sprinkle with salt, add a little butter, and 

 stew gently for fifteen or twenty minutes in a little good 

 stock or gravy. Then add four tablespoonfuls of cream 

 and one teaspoonful of good curry powder previously 

 well mixed with two teaspoonsfuls of wheat flour. Mix 

 carefully and cook for five or ten minutes longer, and 

 serve on hot toast on hot plates. A capital dish much 

 enjoyed by those' who like curry. 



Broiled Mushrooms — Select large, open, fresh 

 mushrooms, stem and peel them. Put them on the 

 gridiron, stem side down, over a bright but not very hot 

 fire, and cook for three minutes. Then turn them and 

 put a small piece of butter in the middle of each, and 

 broil for about ten minutes longer. Put them in hot 

 plates, gills upward, and place another small piece of 

 butter on each mushroom, together with a little pepper 

 and salt, and flavor with lemon juice or Chili vinegar, 

 and put them into the oven for a minute or two. Then 

 send them to table. 



Mushroom Soup. — Take a quantity of fresh young 

 mushrooms, and peel and stem them. Stew them with 

 a little butter, pepper and salt, and some good stock, 

 till tender; take them out and chop them up quite 

 small ; prepare a good stock, as for any other soup, and 

 add it to the mushrooms and the liquor .they have been 



