Vs lb. of good butter % pt. champignon liquor Salt to taste 2 tbsps. lemon juice 1 tbsp. flour 1 pinch of pepper Preparation: The freslh champignons must be hard and white. Remove the brown skin, trim off the roots and wash — 204 — them. The butter is heated and the champignons put in, sea- son with salt and pepper and gradually pour on 1/4 cup of water, stew until tender. Stir the flour with fhe cream, add to the mushrooms and stew a few minutes. Remarks : If you take canned champignons, take ^4: pt. of cream and ^4: pt- of champignon liquor. No. 63— CHAMPIGNON PUREE. The preparation is the same as given under No. 62. The champignons are chopped fine and while preparing them, add 1/2 teaspoonful of meat extract. Remarks: May be served on toasted bread. No. 64— TRUFFLES IN BROWN DRESSING. Quantity for 6 Persons. % lb. of fresh truffles 1 wineglassful of Madeira or red % lb. of butter wine 1 % tbsps. of flour Salt to taste 1 pt. of strong bouillon 1 pinch of pepper 1 tsp. of meat extract % tsp. lemon juice Preparation: The truffles are put into cold water so the dirt will dissolve, then brushed in lukewarm water. Put them on the fire with butter, gradually add the bouillon, cover the pot and cook slowly until tender. When done, take them out, peel them carefully and cut them up into 6 to 8 parts. The rest of the butter is browned, flour and the truffle peelings added, and the bouillon in which the truffles were boiled. Sea- son with meat extract, Madeira, salt, pepper, sugar and lemon juice. Cook a nice, brown dressing of this, strain, put the truffles in and stew a few minutes. .Serve on toast. Remarks: This may be used for stuffing. No. 65— TRUFFLE PUREE. Quantity for 6 Persons. 1/3 lb. of truffles Salt to taste % pt. of good bouillon 1 pinch of pepper Vs lb. of butter % tsp. of sugar 1 % tbsps. of flour ii tsp. of lemon juice 5 tbsps. of Madeira or red wine % tsp. of meat extract Preparation: The truffles are cleaned and the dressing is prepared from the peelings of the truffles, according to No. 64. The truffles are chopped very fine, put into the strained dressing and seasoned. Then put into shells or small porce- lain dishes or serve on cutlets or scrambled eggs. — 205 — No. 66— MORELS. Quantity for 6 Persons. 2 lbs. of morels % pt. morel liquor 1 piece of butter as large as an % cup of cream egg Salt to taste % tbsp. flour 1 pinch of pepper % tsp. of meat extract 1 tsp. of finely chopped parsley. Preparation: The morels are cleaned well and put on the fire with lukewarm water and let them get hot, stirring gently, then strain. Repeat this until all sand is removed. The last water is boiled down to % pt. The butter is browned with the flour, the morel liquor is added and the meat extract, and then cooked slowly for 15 minutes. Put in the cream and sea- son with salt and pepper. Now put the morels into the dress- ing, cook, put in a piece of butter and the parsley. This dish is fine with smoked salmon or scrambled eggs. Remarks: Canned or dried morels are prepared the same way. If you use canned morels, then utilize the liquor in the can. Dried morels are soaked in water for 3 to 3 hours. No. 67— MUSHROOMS. Edible Boletus. Quantity for 6 Persons. 2 lbs. of mushrooms % pt. of sour cream % lb. of butter Salt to taste % tbsp. of flour 1 pinch of pepper 1 medium sized onion 1 tbsp. of parsley✪ Mushrooms Preparation: Mushrooms must be firm, they are brushed and very dark ones only are peeled. The liglhter colored ones do not need to be peeled. They are cut up into equal pieces. The butter is heated, the mushroom pieces put in with the whole peeled onion and stewed for 15 to 20 minutes. The dish must be covered. Strew the flour on, stirring lightly, add the sour cream, ^4 teaspoonful of meat extract, salt and pepper, and lastly the parsley, stew 2 minutes and serve. No. 68— CHANTERELLES.

AI-modernized reading of the original text

Vs lb. of good butter % pt. champignon liquor Salt to taste 2 tbsps. lemon juice 1 tbsp. flour 1 pinch of pepper Preparation: The fresh champignons must be hard and white. Remove the brown skin, trim off the roots and wash — 204 — them. The butter is heated and the champignons put in, season with salt and pepper and gradually pour on 1/4 cup of water, stew until tender. Stir the flour with the cream, add to the mushrooms and stew a few minutes. Remarks: If you take canned champignons, take ¼ pt. of cream and ¼ pt. of champignon liquor. No. 63— CHAMPIGNON PUREE. The preparation is the same as given under No. 62. The champignons are chopped fine and while preparing them, add 1/2 teaspoonful of meat extract. Remarks: May be served on toasted bread. No. 64— TRUFFLES IN BROWN DRESSING. Quantity for 6 Persons. % lb. of fresh truffles 1 wineglassful of Madeira or red % lb. of butter wine 1 % tbsps. of flour Salt to taste 1 pt. of strong bouillon 1 pinch of pepper 1 tsp. of meat extract % tsp. lemon juice Preparation: The truffles are put into cold water so the dirt will dissolve, then brushed in lukewarm water. Put them on the fire with butter, gradually add the bouillon, cover the pot and cook slowly until tender. When done, take them out, peel them carefully and cut them up into 6 to 8 parts. The rest of the butter is browned, flour and the truffle peelings added, and the bouillon in which the truffles were boiled. Season with meat extract, Madeira, salt, pepper, sugar and lemon juice. Cook a nice, brown dressing of this, strain, put the truffles in and stew a few minutes. .Serve on toast. Remarks: This may be used for stuffing. No. 65— TRUFFLE PUREE. Quantity for 6 Persons. 1/3 lb. of truffles Salt to taste % pt. of good bouillon 1 pinch of pepper Vs lb. of butter % tsp. of sugar 1 % tbsps. of flour ii tsp. of lemon juice 5 tbsps. of Madeira or red wine % tsp. of meat extract Preparation: The truffles are cleaned and the dressing is prepared from the peelings of the truffles, according to No. 64. The truffles are chopped very fine, put into the strained dressing and seasoned. Then put into shells or small porcelain dishes or serve on cutlets or scrambled eggs. — 205 — No. 66— MORELS. Quantity for 6 Persons. 2 lbs. of morels % pt. morel liquor 1 piece of butter as large as an % cup of cream egg Salt to taste % tbsp. flour 1 pinch of pepper % tsp. of meat extract 1 tsp. of finely chopped parsley. Preparation: The morels are cleaned well and put on the fire with lukewarm water and let them get hot, stirring gently, then strain. Repeat this until all sand is removed. The last water is boiled down to ⅛ pt. The butter is browned with the flour, the morel liquor is added and the meat extract, and then cooked slowly for 15 minutes. Put in the cream and season with salt and pepper. Now put the morels into the dressing, cook, put in a piece of butter and the parsley. This dish is fine with smoked salmon or scrambled eggs. Remarks: Canned or dried morels are prepared the same way. If you use canned morels, then utilize the liquor in the can. Dried morels are soaked in water for 2 to 3 hours. No. 67— MUSHROOMS. Edible Boletus. Quantity for 6 Persons. 2 lbs. of mushrooms % pt. of sour cream % lb. of butter Salt to taste % tbsp. of flour 1 pinch of pepper 1 medium sized onion 1 tbsp. of parsley Preparation: Mushrooms must be firm, they are brushed and very dark ones only are peeled. The lighter colored ones do not need to be peeled. They are cut up into equal pieces. The butter is heated, the mushroom pieces put in with the whole peeled onion and stewed for 15 to 20 minutes. The dish must be covered. Strew the flour on, stirring lightly, add the sour cream, ^4 teaspoonful of meat extract, salt and pepper, and lastly the parsley, stew 2 minutes and serve. No. 68— CHANTERELLES.

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