Practical household cookery

Cook the truffles in half a pint of the wine selected for five minutes, then proceed as above. 801. GARNISH OF MUSHROOMS. Clean, peel, trim and cut away the gritty part near the stalk of a pound of fresh mushrooms, which must be white, full, and firm, or simply cut away the gritty part and above of a pint of tinned mushrooms, put them in a basin of cold water, stalks included, rinse well, dry with a cloth, and throw them into a stewpan with an ounce of butter, a pinch of salt, the juice of a lemon, and a gill of broth, boil gently for five or six minutes, then pour the mushrooms into a bain-marie containing half a pint of Allemande sauce to keep hot till wanted. This garnish is proper for all white entries, &c If a brown garnish of mushrooms is required, substitute Espagnole sauce for Allemande, and omit the lemon-juice. 802. GARNISH OF MUSHROOMS WITH WINE. Mushrooms can also be cooked in wine, in the same manner as truffles, and the sauce completed as in No. 301, to be used as a white or brown sauca 808. GARNISH OF COCKS-COMBS. Put one pound of cocks-combs in a stewpan with enough water to cover them ; set the stewpan on a brisk fire and stir with a wooden spoon till the skin begins to rise ; then pour in some cold water to stop the boiling of the combs and take them out ; strip off the skin and trim the pai*t which has been cut from the head, so as to free it of all feathers; soak the combs in salted water for six hours; after which, immerse them in cold water, which must be frequently changed, until they become perfectly white ; then strain off the water, put the combs in a stewpan with 0. pint and a half of broth, salt to tante and the juice of a lemon, boil till cooked, and serve with the sauce required. Note. — Be careful not to boil the combs after the skin rises, otherwise the blood will coagulate and prevent them being white. 804. GARNISH OF CHICKEN'S LIVER. Trim and throw away the bitter part of four chickens' livers, leave these whole, and immerse them In boiling water ; take them out of the boiling water at once to put them in a saucepan with some good beef or chicken gravy, a little white wine, a small faggot of thyme and parsley, season with salt and pepper to taste ; boil and let simmer till cooked, when they must be taken out, strained, in slices, and served with their liquor reduced to a nice 806. GARNISH OF PRAWNS WITH CURRT. ick the tails of one pound of goo<l prawns and use a as a garnish with three tablespoonfuls of Indian « poured over them with or without rice. 806. GARNISH OF MUSSELS. Scrape and wash in several waters the shells of two quarts of small mussels (the smallest are the most delicate), one quart at a time in a pint of French white wine 1 an onion sliced, three sprigs of parsley, salt and >er to taste. Cover the stewpan, toss the mussels occasionally, and when the shells open the mussels are done ; < them out of the stewpan, throw the second quart in, boil in the same n The cooking of a quart of mussels at a time is advisable, because, in the first instance, a pint of wine is saved, and the mussels are done more evenly than they wouhl if they were all cooked in the pan at once. Be also careful in not letting them cook after the shells open, as they will only harden and shrink. When both quarts of mussels are cooked, take them out of the shells with a pointed knife and serve them with a white sauce made hot. 307. SALPICON A L'ITALIENNE. Chop fine two sweetbreads, one pound of fresh mushrooms, and half a pound of cooked ham free from gristle and fat, then mix this compound well together, with half a pint of Financi^re sauce.