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Classic
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page 77
61. Fresh Mushrooms. The mushrooms should be closed as much as possible, cut
away the sandy end of the stalk, wash them with great care, drain and put them
on the fire in an earthenware vessel with some meat broth and butter; cover
tightly and cook slowly for 15 minutes. Finally add a teaspoonful of cornstarch
or some rolled crackers, a little lemon juice, pepper and salt and, according to
taste, some chopped parsley, and cook until the broth has a nice consistency;
stir the yolk of an egg through it.
If the mushrooms are old and large they must be peeled and cut into pieces. If
they are to bo served with the roast or as a stew, let them simmer slowly in
butter and their own juice until tender.
Serve with smoked salmon, roast chicken, veal cutlets or veal stew.
62. Stuffed Mushrooms. Mushrooms to be stuffed must, retain their stalks. After
carefully peeling the mushrooms and the stalks, wash and let them dry, then make
a good veal forcemeat as described for stuffed cucumbers, omitting the
mushrooms; press some of the forcemeat on every stalk as far as the head so that
it will adhere tightly. Then stew the mushrooms in plenty of melted butter until
tender and serve with a sauce as described for stuffed cucumbers.
63. Fried Mushrooms. First cut off the sandy end of the stalk, break it from the
head and peel; take off the mushrooms, rinse them in water and drain on a
colander, cut them into thin slices and have some butter ready in a frying pan
in which the mushrooms are fried over a hot fire until done.
They often yield considerable juice and must, therefore, be turned quite
frequently, otherwise they will become tough. As soon as the slices begin to fry
they should be salted plentifully; add some ground pepper and nerve with bread
or potatoes . They may be fried in fat without onions, and can also be cooked
rapidly with butter and a little beef broth. When mushrooms are fried or cooked
for too long a time they become tough.
64. Fresh Truffles. The truffles are not peeled but are denned with a brush in
warm and then in cold
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