The Swedish, French, American cook book

Peel and wash the mushrooms. Stew for half hour in the water and sherry, pepper and salt. Put one tablespoon butter in a saucepan, add two tablespoons flour. Strain the juice of the mush¬ rooms which will come to about tw’o and a half cups; if not, add some hot milk and three tablespoons sherry. Add the mushrooms. Let stew for ten minutes. When ready to serve, add half cup cream. Serve on small pieces of toast with half moons of pastry around. Garnish with parsley. To make it attractive put a glazed Perigord of mushroom in between each pastry. Entree for luncheon or dinner. Mushrooms in Vol-au-vents, a la Chantilly Champignons en Vol-au-vent, a la Chantilly Make vol-au-vent cases [see recipe: How to Make Vol-au-vent Cases]. Peel and cook one pound mushrooms in one cup water and half cup sherry. When cooked, put one tablespoon butter in a saucepan, add one and a half tablespoons flour, one cup hot milk, two tablespoons sherry, and half cup of the mushroom juice; when ready to serve add half cup cream. Fill vol-au-vents; put cover on the top. Serve very hot on a paper doily. Creamed Mushroom Pie a la Hammond Pate de Creme de Champignons, a la Hammond Make pie crust by lining a pie plate with nice puff paste; put a buttered paper on the bottom, fill with Boston beans, roll puff paste thin, put a cover on top of the pastry, clip it evenly all around then egg around; twist a strip of pastry in corkscrew style and fasten it all around on top of the egg; make a rosette of the pastry in the centre. Put in oven and bake until well done and golden brown. When done, remove the cover — carefully, so as not to let it break; put on a pie plate and put into oven to dry; then re¬ move the beans carefully, lift the pie crust on to a platter, and, when ready to fill, heat the crust and cover. Filling. Peel and cook one pound mushrooms in one cup water and half cup sherry. When cooked, put one tablespoon butter in a saucepan, add one and a half tablespoons flour, one cup hot milk, two tablespoons sherry, and half cup of the mushroom juice; when ready to serve add half cup cream. Serve very hot on a paper doily on a platter as an entree for lunch, dinner, or supper. Creamed Mushrooms a la Fanchonette Creme de Champignons a la Fanchonette Make little pastry baskets from puff paste; roll puff paste out very thin; fill little fluted cake tins with the pastry — rolling it very even around the edges. Put a little piece of buttered paper in each basket and fill with beans, and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in a corkscrew style and put it in a narrow horseshoe shape on a baking pan and bake until golden brown. When ready to serve, fill with the same filling as in recipe: Creamed Mushroom Pie. Stick a handle in each and serve very hot in a ring style, on a platter. Creamed Mushroom in Patties Petits Pates de Champignons a la Creme Make petits [see recipe: How to Make Petits]; fill [see recipe: Creamed Mushrooms a la Fanchonette]. Put the cover on and serve very hot on a paper doily as entree. Fried Mushrooms on Toast ( Champignons frits sur Roties )