French dishes for American tables

405. Mushrooms au Gratin. Reduce on the fire ten minutes a cup of Allemande sauce (Art. 81), pour it over some mushrooms, in a deep dish, sprinkle with bread-crumbs, and pour a little melted butter on top, send to the oven, and, when colored a light brown, serve. 406. Mushrooms au Gratin (another way). Wash and cut off the stalks of about a dozen as large mushrooms as possible. Peel and chop fine an onion, which put in a saucepan on the fire, with an ounce of butter. Simmer very gently, and, when the onion is colored slightly, add the stalks of your mushrooms, which you have chopped fine, six ounces of bread-crumbs, which you have soaked in consomme (Art. 1) and then pressed until nearly dry, a pinch of salt, pepper, and nutmeg, and four tablespoonfuls of tomato sauce. Mix all well together, and boil ten minutes. Then fill your mushrooms with the above mixture, sprinkle some bread-crumbs, and put a little melted butter on top. Send them to a gentle oven, until colored a light brown, and serve on toast, or with a Spanish sauce (Art. 80), to which add a glass of sherry, or with an Italian sauce (Art. 93), or a tomato sauce (Art. 90). 407. Squash. Peel and wash a squash, open it and take out the seeds, put it in a saucepan, with two quarts of water and a pinch of salt. When boiled tender, allow it to drain fifteen minutes, press it through a sieve, put it in a saucepan with four ounces of butter, a pinch of salt, and a little nutmeg, and serve very hot. 408. Carrots Sautes au Beurre. Scrape and wash some very young carrots, and boil them with a little salt, either whole or cut in pieces. When very tender, drain them, and put them in a saucepan, with some butter, a pinch of salt, and a tablespoonful of chopped parsley. Serve very hot. You may also serve them boiled, with a sauce bechamel (Art. 83). 409. Chiccory with Cream. Wash some chiccory, and boil for thirty minutes in three quarts of water, with a little salt. Then put in cold water for a moment, drain, and press the moisture from it. Chop it very fine. Put in a saucepan two ounces of butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg ; mix all well together, and add a glass of cream, and the same of consomme- (Art. 1). Stir with a spoon on the fire until beginning to boil, then add your chiccory, and boil ten minutes. Mix with the yolks of three eggs a tablespoonful of cream, remove your saucepan from the fire, stir in your eggs, and serve. Place on top of the chiccory two hardboiled eggs cut in quarters. 410. Cabbage Saute aii Beurre. Wash a cabbage, of about two pounds, boil it in two quarts of water, with a little salt, for about an hour. Put it for a moment in cold water, drain it, press out all the moisture, chop it, not too fine, and put it in a saucepan, with four ounces of butter, a pinch of salt and pepper, and serve very hot.