[222—MARQUISE POTATOES]
Take one lb. of croquette paste and add thereto six oz. of very red, reduced tomato-purée. Pour this mixture into a bag fitted with a large, grooved pipe, and squeeze it out upon a baking-tray in shapes resembling large [meringues].
Slightly [gild] their surfaces with beaten egg, and put them into the oven for a few minutes before using them to dress the dish.
[223—ORDINARY OR DRY DUXELLE]
The uses of Duxelle are legion, and it is prepared thus:—Slightly fry one teaspoonful of onions in one tablespoonful of butter and oil mixed. Add to this four tablespoonfuls of mushroom stalks and parings, chopped and well pressed in a towel with the view of expelling their vegetable moisture. Stir over a brisk fire until the latter has completely evaporated; season with salt, pepper, and nutmeg, and one coffeespoonful of well-chopped parsley, mixing the whole thoroughly.
Transfer to a bowl, cover with a piece of white, buttered paper, and put aside until wanted.
[224—DUXELLE FOR STUFFED VEGETABLES (Tomatoes, Mushrooms, &c.)]
Put six tablespoonfuls of dry duxelle into a small stewpan, and add thereto three tablespoonfuls of half-glaze sauce containing plenty of tomato, crushed garlic the size of a pea, and two tablespoonfuls of white wine. Set to simmer until the required degree of consistence is reached.
N.B.—A tablespoonful of fine, fresh bread-crumbs may be added to the duxelle in order to thicken it.