Put the purée in a sautépan; add to it three oz. of butter per lb.; dry it over a fierce fire, and bring it to its normal consistence by means of milk. When about to serve, add butter, away from the fire, and dish in a timbale.
Cèpes
Those [cèpes] which are barely opened or not opened at all are not parboiled. Contrariwise, those which are open should be washed, parboiled, and stewed in butter, after having been well dried.
[2068—CÈPES A LA BORDELAISE]
Collop the [cèpes]; season them with salt and pepper; put them into very hot oil, and toss them until they are thoroughly frizzled. Almost at the last moment add, per one-half lb. of [cèpes], one oz. of cèpe stalks, which should have been put aside and chopped up, one teaspoonful of chopped shallots, and a tablespoonful of bread-crumbs—the object of which is to absorb any excess of oil, once the [cèpes] have been served.
Toss the whole together for a few minutes; dish in a timbale, and complete with a few drops of lemon juice and some chopped parsley.
[2069—CÈPES A LA CRÈME[!-- TN: grave invisible --]
Collop the [cèpes], and stew them in butter with a dessertspoonful of chopped onion per one-half lb. of [cèpes]; the onion should have been cooked in butter, without colouration.
When they are stewed, drain them; cover them with boiling cream, and boil gently until the latter is completely reduced. At the last moment finish with a little thin cream, and dish in a timbale.