MUSHROOM CUTLETS WITH PURÉE OF LETTUCE
Half a pound of mushrooms (cleansed, peeled, and minced), 2 ozs. butter, 4 ozs. bread, 1 oz. onion (scalded and minced) 2 eggs, 1 gill cream, ¹⁄₂ teaspoonful parsley, seasoning, macaroni.
Method.—Fry the mushrooms in one ounce of butter with the onion for a quarter of an hour, stirring it frequently. Heat the cream to boiling point, and pour it over the bread (the crumb from a milk loaf or French roll is best), add the remaining ounce of butter and beat it to a paste, then add the mushrooms, parsley, and one egg; season with salt, pepper, and a little mace, and turn on to a flat dish to cool. When cold, take a small portion at a time and form on a floured board into cutlet shape; insert a piece of macaroni at the pointed end, brush the cutlets over with beaten egg, and cover them thickly with fine, dried breadcrumbs; put aside for about half an hour and then fry in oil or deep, boiling fat until the crumbs are crisp and nicely browned. Serve the cutlets either on a support of fried bread or mashed potato, with a purée of lettuce in the middle.