58 MUSHROOMS. 



then add the iniishrooms and fry slowly. When cooked add 

 salt and pepper to taste. 



Mushroom Soup. — An excellent soup may be pre- 

 pared as follows : Cut ofi the stalks and wash the other parts 

 clean ; then stew them with butter, pepper and salt in some 

 good stock. When sufficiently tender cut them into small 

 portions, and boil in good stock added to the liquor they 

 were stewed in. Serve when sufficiently cooked. 



Stewed Mushroom Stems — The stems of young 

 fresh mushrooms form a most delicious dish if treated in the 

 following manner : Wash the stems thoroughly in salt and 

 water, out them into thin slices, and then stew them in milk, 

 adding salt and pepper to taste, also .a little butter and 

 flour. Serve on slices of toast. 



Mushroom Souffle.. — Boil some mushrooms in milk, 

 the quantity to vary with the size of the souffle basin. Make 

 a cream sauce with flour, milk, cream, and butter. Add the 

 mushrooms, which have been chopped in dice. Beat up the 

 yolks of two eggs (for three persons), add pepper, salt, and 

 a sqvieeze of lemon juice. Put into the souffle basin. Whisk 

 the whites of the eggs to a snow, lightly stir in, and steam 

 for three-quarters of an hour. Serve with a table napkin 

 round the basin, and sprinkle chopped parsley on the top of 

 the souffle. 



Mushroom Cutlets. — Stew some mushrooms in milk, 

 to which an ounce of butter has been added. Add a table- 

 spoonful of grated cheese, a little onion, some savoury herbs, 

 salt, and pepper. Add the yolk of an egg, and a little corn- 

 flour to thicken. Turn the mixture out on a floured board. 

 Shape into cutlets. Egg, and dip in shredded wheat. Fry 

 in olive oil, drain on paper. Garnish with small sticks of 

 macaroni to represent a cutlet bone, and decorate each cutlet 

 with a pink cutlet frill. Serve on a bed of marrowfat peas. 

 An important point in the frying is to allow the oil to remain 



