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Classic
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page 290
Farced champignons for garnishings
Take 24 white, solid and good champignons of uniform size. Wash them and cut
away the stalks (which keep for future use); put them in a pan well buttered.
Boil down a pint Spanish sauce, half an ounce beef jelly and a pint herb sauce.
After the boiling this becomes quite thick. Put some of it on the champignons, a
little on each, separately, strew fine bread crumbs over them and fry in the
oven for ten minutes. Use to garnish.
Tomato farce.
Select tomatoes of uniform size, cut away the green stalks, scald and peel them.
Remove the cores and fill the empty space with a farce of boiled down Spanish
sauce mixed with some herb sauce. Then pour some oil in a frying pan, put the
tomatoes with the farce in it, strew bread crumbs over them and place the pan
over the oven until they are ready. They are then used for garnishing.
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