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Classic
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page 140
383. CROUTE AUX CHAMPIGNONS.
MUSHROOMS ON TOAST.
PROPORTIONS.--As for No. 382 and
Butter............3 tablespoonsful.
Rasped cheese.....3 tablespoonsful.
Toasts............8 to 10.
Time.--1/2 hour.
PREPARATION.--1st. Prepare 8 or 10 toasts 5 inches long, 3 inches wide and 1 1/2
inches thick. 2d. Make a hole in each 4 inches long, 2 inches wide and 1 inch
deep, and fry them in butter. 3d. Place the toast on a buttered dish and add in
each some mushrooms prepared as indicated, No. 382. 4th. Sprinkle over some
rasped cheese, brush with some melted butter and bake in an oven for 10 minutes.
MAIS OR SWEET CORN.
384. MAIS A L'AMERICAINE.
SWEET CORN WITH BUTTER.
PROPORTIONS.--For five persons:
Ears of young corn......10.
Milk....................1 glassful.
Butter..................1/4 lb.
Time.--30 minutes.
PREPARATION.--1st. Clean and wash the corn and let it cook in salted boiling
water to which you have added 1 glassful milk for 1/2 hour. 2d. Serve on a
folded napkin with some fresh butter apart.
385. MAIS GRILLE.
BROILED SWEETCORN.
PROPORTIONS.--Same as above, No. 384.
PREPARATION.--1st. As 1st., No. 384. 2d. Broil on a bright fire and serve with
fresh butter apart.
386. MAIS A LA CREME.
SWEET CORN WITH CREAM.
PROPORTIONS.--For five persons.
Sweet corn.........1 lb. can.
Butter.............1 tablespoonful.
Corn starch........1 tablespoonful.
Cream..............1 glassful.
Time.--1/4 hour.
PREPARATION.--1st. Drip 1 lb. can of sweet corn. Place it in a sauce pan with 1
tablespoonful butter, warm, add 1/2 glassful cream or milk, boil awhile, and add
the remainder of the cream or milk mixed with 1 tablespoonful corn starch. Warm
and serve as a side dish or a garnish.
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