As for the broiling of the Caps of the
large Mushrooms, the same Person's Receipt directs to rub the Caps with
Butter on both sides, and strew Pepper and Salt on them, and broil them
till they are quite hot through, turning them two or three times on the
Fire, they will make their own Sauce when they come to be cut. Another way
which he directs, is to make a pretty thick Batter of Flower, Water, or
Milk and Eggs beaten together with some Salt and Pepper, to dip them in,
and then fry them like Tripe; and for their Sauce, he recommends Butter, a
little White-wine, and some of the Mushroom-Gravey, to be well mix'd
together.
Some of my Acquaintance, who have try'd these Directions, approve of them;
and, for my own part, I think them as agreeable as any that I have eaten:
but as the Taste is not alike in every one, I shall add an Observation or
two more of Monsieur _Garneau's_, concerning the Mushroom, which I think
not unworthy our notice. The Mushroom, says that Gentleman, is not only a
good Groundwork for all high Sauces, but itself a good Meat to be dress'd
after any manner, either to compose a white or brown Fricassee, or fry'd or
broil'd, or baked in Pyes with common Seasoning, and stands in the room of
Flesh better than any thing that has yet been found out.
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