The blue ribbon cook book

Cut off the tops of green peppers and remove the seed, parboil them ten minutes, chop the tops fine, one tablespoonful of chopped onion and two of fresh chopped mushrooms; saute all in two tablespoonfuls of butter about twelve minutes, add one tablespoon of flour, half a cup of brown stock, one tablespoon of ground chicken, one half tablespoon of ground ham, and one tablespoon of bread crumbs. Season with salt, pepper, and chopped parsley, cool, then stuff the peppers, sprinkle with buttered bread crumbs and put in the oven to brown; serve with white sauce. ENTREES. 63 STUFFED MUSHROOMS. Cut off the caps, peel, scrape out, and saute in butter. Then chop fine a little onion, and two tablespoons of chopped mushrooms, and saute in two tablespoons of butter. Add one heaping tablespoon of flour, one third of a cup of brown stock, and one quarter of a cup of cream. Season with salt, cayenne, and chopped parsley, and when thick, add a little ground chicken, ground ham, and sweetbreads. When cold, put through pastry bag on to mushrooms, cover with buttered bread crumbs, and put in oven to brown. Serve on round toast with mushroom sauce. PEPPER TIMBALS. Butter well a tin timbal mold or cup, line with a large red pepper from which has been taken the seeds (and which has been parboiled, or use the canned red pepper), butter them and line with chopped mushrooms. Drop into each one a raw egg, sprinkle over a little salt and pepper, put into a baking pan which is half full of boiling water, and put into a hot oven and cook until the egg is thoroughly done. Turn out and serve with white sauce. MUSHROOMS A L'ALGONQUIN. Wash, peel, and remove the stems from large, selected mushrooms and then saute in butter; when done, put in a buttered pan, placing on each a large oyster; sprinkle with salt and pepper, place on each a bit of butter, cook in a hot oven until the oysters are plump. Serve with drawn butter sauce. EGGS A LA TURK. Brown one chicken liver and one large mushroom together in butter one minute. Add a little chopped onion, salt and pepper, and a tablespoonful of flour; beat until smooth. Then add one tablespoon of sherry and enough brown stock to make a sauce — about half a cupful — one teaspoonful of lemon juice, and a few chopped truffles. Place a poached egg, well cooked, on round buttered toast, and serve the sauce around it. SAUCES. ALLEMANDE SAUCE. Melt two level tablespoonfuls of butter, and add two heaping tablespoonfuls of flour; when smooth, pour on one hah pint of white stock and one half pint of cream; season with salt, pepper, chopped parsley, and lemon juice, and then add the beaten yelk of an egg. BECHAMEL SAUCE. 1J cups white stock. 1 slice of onion. 1 slice of carrot. 1 bay leaf. 1 sprig of parsley. \ cup of butter. J cup of flour. 1 cup of cream. Salt and pepper. Cook the stock with the onion, carrot, bay leaf, and parsley about fifteen minutes, and then strain. Melt the butter, add the flour, then the stock and cream. WHITE SAUCE. 2 tablespoons butter. 1 cup milk. 2 tablespoons flour. \ teaspoon salt. Few grains pepper. Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended. Pour on gradually the milk, adding about one third at a time, stirring until well mixed, then beating until smooth and glossy. If a wire whisk is used, all the milk may be added at once; and although more quickly made if milk is scalded, it is not necessary. HOLLANDAISE SAUCE. § cup of butter. J teaspoon of salt. Yelks of 4 uncooked eggs. i cup of boiling water. 1J tablespoonfuls lemon juice. Dash of cayenne.