The new century cookery book

1337. Champignons a la Montglas ( Mushrooms , Montglas Style). — Prepare some nouille paste, roll it out as thinly as possible, and line the two parts of six or eight mushroom moulds with the paste. The moulds must be well greased and the paste must be well pressed in, or else the paste will not come out perfect. Fill the moulds with uncooked rice or dried peas, and bake a light brown colour. Unmould while hot, and place them on a sieve. Peel and wash a basket of cup or button mushrooms, remove the stalks, and chop the mushroom heads finely. Melt down two ounces of butter in a saute-pan, and fry in it two finely chopped shallots. Add the chopped mushroom and fry a little. Season with salt, pepper, and grated nutmeg. Moisten with white sauce (bechamel maigre, No. 203), and let cook till reduced to a puree. About ten minutes before serving fill the two halves of mushroom moulds with the prepared puree, join the two parts so as to make them look like mushrooms. Dish up on a folded serviette, garnish with parsley, and serve with a boat of tomato sauce (No. 271), or cucumber sauce (No. 284). 1338. Stewed Mushrooms. — lb. fresh mushrooms, 1 oz. butter, 1 teaspoonful chopped parsley, 1 gill tomato {No. 271) or brown sauce, dressing. Peel the mushrooms, trim the stalks, and fry them in the butter for five minutes ; season with pepper and salt. Add the sauce, and simmer gently for another ten minutes. Dish up on a hot dish, sprinkle over with parsley, and serve hot. 1339. Champignons a la Bordelaise. — -Fresh mushrooms washed and peeled, cooked in butter over a brisk fire, seasoned with cayenne pepper, and finished with demi-glace sauce, mixed with chopped shallots, previously fried in butter, and chopped parsley. 1340. Champignons a la Piemontaise. — Broiled or grilled fresh mushrooms, cut into slices, finished in a sauce composed of melted butter, lemon -juice, and chopped parsley. 1341. Champignons a la Provencale. — Fresh button mushrooms fried in oil, drained, and finished in a rich gravy sauce containing chopped shallots, a clove of crushed garlic, chopped parsley, and lemon juice, seasoned with cayenne pepper and served with croutons arranged round the dish. 1342. Champignons aux Fines Herbes. — Sauted mushrooms in butter, and finished in a rich brown sauce containing finely chopped savoury herbs. 1343. Champignons au Gratin.— Washed and peeled mushrooms seasoned with grated ham, chopped parsley, herbs, shallots, &c., dished on a greased gratin dish, sauced with a well-buttered Madere sauce (No. 237 a ) ; sprinkled over with bread-crumbs, and bake in a very hot oven for twenty minutes. 1344. Champignons Farcis a la Napolitaine. — Fresh cup mushrooms washed and peeled, stuffed with a mixture of celery, garlic, shallots, and parsley, all chopped fine, grated Parmesan cheese, and bread-crumbs. Range on a buttered baking sheet, sprinkle with fresh crumbs and cheese and a few drops of sweet oil, and bake in a hot oven. Serve with a well-seasoned (No. 237) demi-glace sauce. 1345. Choux-Raves a la Creme. — 8 small kohl-rabis ( turnip-rooted cabbage), 1 oz. butter, ^ gill Allemande (No. 204) or veloutee (No. 206) sauce, 2 tablespoonfuls cream, salt, white pepper , nutmeg, ^ pint white stock.