Melt the butter in a stewpan, mix the flour with it,
and let it cook without taking colour ; boil up the
stock with the onion and peppercorns, and let it reduce
to half its original quantity, which would be a gill.
Boil up milk and cream together, add to the roux, and
strain in the stock carefully ; cut the ham into small
pieces, and add also; stir the sauce well until it boils,
and let simmer until it is well reduced; rub through a
fine sieve (take out the ham), add the tomato puree,
beat up the whites of eggs to a stiff froth, and add to
the mixture with the seasoning. When the former is
sufficiently cool, fill up three parts full some souffle
cases, and bake in a moderately heated oven from ten
to fifteen minutes.
567. Champignons a la Bechamel. — 5 medium-
sized white cup mushrooms, 5 eggs, 1 oz. butter,
1 dessert-spoonful flour, 1 gill milk, toasted bread, salt,
pepper, and nutmeg.
Wash, peel, and trim the mushrooms, put them
in a saute-pan with sufficient water, boil up and drain
on a cloth ; mix the butter and flour together, put
it in the saute-pan with the milk ; when hot, lay in
the mushrooms, heads downwards, season with salt,
pepper, and a little grated nutmeg, and allow to simmer
for about ten minutes. Have ready the five eggs,
boiled hard, peel them, cut round the lower part of
the white, and remove the upper part, so as to show
the yolks, stamp out five rounds of toasted bread, a
little larger than the mushrooms, butter each round,
and place the mushrooms upon them ; put one egg-
yolk in the centre of each, strain the sauce, and pour
594 RECHERCHE COOKERY.
carefully round the eggs ; serve hot. If the sauce is
found too thick, add a tablespoonful of ^Yhite stock or
cream.
568. Champignons Farcis. — Peel a dozen large
button or small cup mushrooms (fresh), remove the
stalks. Prepare a stuffing consisting of ten preserved
mushrooms, chopped fine, fried in 2 oz. of butter,
add two shallots, chopped fine, a dessert- spoonful of
chopped parsley, and a tablespoonful of chopped ham ;
season to taste, mix well. Fill the mushrooms with
this, place them stuffed sides up on a buttered saute-
pan, sprinkle the surface with soft breadcrumbs and
grated cheese, add a few drops of oiled butter, bake
for ten minutes in a quick oven, dish up, and serve.
569. Champignons a la Diable.— Proceed the same
as above, adding a tablespoonful of curry paste and
a good pinch of cayenne to the mixture above de-
scribed; scoop out a portion of the head of each mush-
room, fill up with the stuffing, place (stuffing upwards)
in a buttered saute-pan or in small buttered earthen-
ware souffle cases, sprinkle with breadcrumbs and
grated cheese, bake in a quick oven for ten minutes,
dish up, and serve.
570. Flageolets a la Poulette. — 1| pint French
flageolet beans, 1^ oz. butter, ^ gill white sauce, 1 tea-
spoonful chopped parsley, pepper and salt, 1 table-
spoonful cream.
Page 267
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Melt the butter in a stewpan, mix the flour with it,
and let it cook without taking colour ; boil up the
stock with the onion and peppercorns, and let it reduce
to half its original quantity, which would be a gill.
Boil up milk and cream together, add to the roux, and
strain in the stock carefully ; cut the ham into small
pieces, and add also; stir the sauce well until it boils,
and let simmer until it is well reduced; rub through a
fine sieve (take out the ham), add the tomato puree,
beat up the whites of eggs to a stiff froth, and add to
the mixture with the seasoning. When the former is
sufficiently cool, fill up three parts full some souffle
cases, and bake in a moderately heated oven from ten
to fifteen minutes.
567. Champignons a la Bechamel. — 5 medium-
sized white cup mushrooms, 5 eggs, 1 oz. butter,
1 dessert-spoonful flour, 1 gill milk, toasted bread, salt,
pepper, and nutmeg.
Wash, peel, and trim the mushrooms, put them
in a saute-pan with sufficient water, boil up and drain
on a cloth ; mix the butter and flour together, put
it in the saute-pan with the milk ; when hot, lay in
the mushrooms, heads downwards, season with salt,
pepper, and a little grated nutmeg, and allow to simmer
for about ten minutes. Have ready the five eggs,
boiled hard, peel them, cut round the lower part of
the white, and remove the upper part, so as to show
the yolks, stamp out five rounds of toasted bread, a
little larger than the mushrooms, butter each round,
and place the mushrooms upon them ; put one egg-
yolk in the centre of each, strain the sauce, and pour
594 RECHERCHE COOKERY.
carefully round the eggs ; serve hot. If the sauce is
found too thick, add a tablespoonful of ^Yhite stock or
cream.
568. Champignons Farcis. — Peel a dozen large
button or small cup mushrooms (fresh), remove the
stalks. Prepare a stuffing consisting of ten preserved
mushrooms, chopped fine, fried in 2 oz. of butter,
add two shallots, chopped fine, a dessert- spoonful of
chopped parsley, and a tablespoonful of chopped ham ;
season to taste, mix well. Fill the mushrooms with
this, place them stuffed sides up on a buttered saute-
pan, sprinkle the surface with soft breadcrumbs and
grated cheese, add a few drops of oiled butter, bake
for ten minutes in a quick oven, dish up, and serve.
569. Champignons a la Diable.— Proceed the same
as above, adding a tablespoonful of curry paste and
a good pinch of cayenne to the mixture above de-
scribed; scoop out a portion of the head of each mush-
room, fill up with the stuffing, place (stuffing upwards)
in a buttered saute-pan or in small buttered earthen-
ware souffle cases, sprinkle with breadcrumbs and
grated cheese, bake in a quick oven for ten minutes,
dish up, and serve.
570. Flageolets a la Poulette. — 1| pint French
flageolet beans, 1^ oz. butter, ^ gill white sauce, 1 tea-
spoonful chopped parsley, pepper and salt, 1 table-
spoonful cream.