Moisten the edges of the flawn-mould, and deck it with criss-cross strips of short paste, as for a latticed apple-flawn.
[Gild] the lattice work; bake the flawn in a very hot oven, and serve it the moment it is withdrawn.
[635]
][2077—TARTELETTES GRILLÉES[!-- TN: acute invisible --] AUX CHAMPIGNONS]
These tartlets constitute an excellent and beautiful garnish, more particularly for Tournedos and Noisettes. Proceed exactly as for No. [2076], but use tartlet moulds the size of which is determined by the dimensions of the piece or preparation which they are to accompany.
[2078—TURNED AND GROOVED MUSHROOMS FOR GARNISHING]
Take some very fresh mushrooms; wash and drain them quickly.
Suppress their stalks flush with their heads; turn or groove the latter with the point of a small knife, and throw them, one by one, into a boiling liquor prepared as follows:—
For two lbs. of mushrooms, put one-sixth pint of water, one-third oz. of salt, two oz. of butter, and the juice of one and one-half lemons, in a saucepan. Boil; add the mushrooms, and cook for five minutes. Transfer to a bowl immediately, and cover with a piece of buttered paper.
[2079—PURÉE DE CHAMPIGNONS]
Clean, wash, and dry two lbs. of mushrooms. Quickly peel them, and rub them through a sieve. Put this purée of raw mushrooms into a sautépan with two-thirds pint of reduced Béchamel sauce, and one-sixth pint of cream. Season with salt, white pepper, and nutmeg; reduce over an open fire for a few minutes, and finish, away from the fire, with three oz. of best butter.