Cook until tender in sufficient water, stock, or milk to cover
them well, and then season with salt and pepper. To the liquid that
remains, add enough flour to thicken it slightly. Serve on toast.
35. SAUTED MUSHROOMS.--When mushrooms are sauted, they are often used
with other dishes, particularly broiled steak, to improve the flavor and
give variety. In fact, steak smothered with mushrooms is considered a
luxury. However, sauted mushrooms are very frequently served alone or,
together with a sauce made from the fat in which they are cooked, they
are served on toast.
Clean the mushrooms, remove the stems, and dredge both stems and caps
with flour. Melt fat in the frying pan and place the dredged mushrooms
in it. Saute until brown on both sides and season with salt, pepper, and
chopped parsley. Serve in any desired manner. If sauce is desired, add
water or stock to the flour and fat that remain in the frying pan, and
allow this to cook for a few minutes.
36. CREAMED MUSHROOMS AND CHESTNUTS.--No more delightful combination can
be imagined than mushrooms and chestnuts. When combined with a cream
sauce and served in patty shells or timbale cases, a dish suitable for
the daintiest meal is the result. Another very attractive way in which
to serve this combination is to place it in a baking dish, or, as shown
in Fig. 8, in individual baking dishes, cover it with a layer of biscuit
or pastry crust, bake, and serve it as a pie.
CREAMED MUSHROOMS AND CHESTNUTS
(Sufficient to Serve Eight)
1-1/2 c.
Pages:
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255