A second Dudley book of cookery and other recipes

SAUTE some mushrooms in butter and finish in a rich brown sauce containing finely chopped savoury herbs. CHAMPIGNONS A LA PROVENCALE * FRY some fresh button mushrooms in oil ; ■L drain and finish in a rich gravy sauce containing chopped shallots, a clove of crushed garlic, chopped parsley and lemon juice ; season with cayenne pepper, and serve with croutons arranged round the dish. % STUFFED (EGG-PLANT) AUBERGINE TWO medium-sized egg-plants, two ounces of butter, six mushrooms, two chopped shallots, one ounce of lean bacon, two ounces of bread- crumbs, one ounce of suet, one teaspoonful of chopped parsley, one ounce of grated Parmesan cheese, one egg, salt, pepper and one gill of halfglaze sauce. Cut the egg-plants lengthwise in twos ; remove a portion of the interior to make room for the stuffing. Chop the bacon, mushrooms and suet finely. Put the butter and bacon in a stewpan ; when hot, add the shallots and fry a little ; mix in a basin the suet, parsley, breadcrumbs (previously soaked in a little milk), and Parmesan cheese. Season with pepper and salt ; add butter and shallots, also the yolk of an egg, or, if necessary, the whole egg. Mix well, then put this stuffing in the egg-plants. Range them in a buttered saute pan ; sprinkle with a mixture of breadcrumbs and grated cheese and bake in a moderate oven for half an hour or more. Dish up, and serve with halfglaze sauce. AUBERGINES PROVENCALES CUT some aubergines into halves ; stuff them with Duxelle or mushroom mixture ; flavour with a suspicion of garlic and brown in the oven. “DUXELLE” FOR STUFFED VEGE- TABLES, TOMATOES, MUSHROOMS, Etc. T)UT six tablespoonfuls of dry Duxelle into a small stewpan and add to it three tablespoonfuls of half-glaze sauce, containing plenty of tomato, crushed garlic, the size of a pea, and two tablespoonfuls of white wine. Set the above to simmer until the required degree of consistency is attained. A tablespoonful of fine fresh breadcrumbs may be added to the Duxelle in order to thicken it. IT SALADS A FRENCH WAY OF SERVING LETTUCE riplAKE as many cos lettuces as required and divide in half, lengthways (or into four, if large). Wash them carefully in very cold water, drain, and place on ice in a napkin for about an hour to become crisp. Make a sauce as follows : — A little chopped tarragon and chervil, pepper and salt to taste, one tablespoonful of oil and half the quantity of vinegar. Serve the lettuce laid lengthways on a separate plate for each person, or laid all together in a glass dish. Pour over the above sauce just before serving. r5 SALADE VIVOIS CUT three freshly boiled potatoes into very fine dice ; also one spring onion, two beetroots and two tomatoes. Let all lay together, and season well. Mix one dessertspoonful of vinegar and one dessertspoonful of salad oil with about a tablespoonful of thick cream (or, a dessertspoonful of Mayonnaise sauce wTith a dessertspoonful of thick cream). Heap the vegetables in the centre of a bowl, and pour the sauce over them, and place round the bowl some clean, crisp lettuce hearts. JAPANESE SALAD