After having washed the mushrooms, dried, and [ciseled] them, and seasoned them with salt and pepper, toss them with butter in a frying-pan over a fierce fire. Sprinkle them with chopped parsley at the last moment, and dish them in a timbale.
[2074—CHAMPIGNONS GRILLÉS[!-- TN: acute invisible --]
Take some large Parisian or meadow mushrooms. Carefully peel them; season them; smear them with oil, by means of a brush, and grill them gently.
Set them on a round dish, and garnish their midst with well-softened, Maître-d’Hôtel butter.
[2075—CHAMPIGNONS FARCIS]
Select some fine, medium-sized mushrooms; suppress their stalks; wash them, and dry them well. Set them on a dish; season them; sprinkle them with a few drops of oil; put them in the oven for five minutes, and garnish their midst with Duxelles (No. [224]) shaped like a dome, and thickened or not with bread-crumbs.
Sprinkle the surface with fine raspings and a few drops of oil or melted butter, and set the [gratin] to form in a somewhat fierce oven.
[2076—FLAN GRILLÉ[!-- TN: acute invisible --] AUX CHAMPIGNONS]
Line a buttered flawn-mould with good lining paste (No. [2358]).
Garnish it with very fresh and barely opened English mushrooms, tossed in butter with a little chopped onion, cohered with cream, and cooled.