[2310—CHAMPIGNONS SOUS CLOCHE]
Trim the mushrooms; season them with salt and pepper, and garnish the hollow of each with a piece of Maître-d’hôtel [681] ]butter, the size of a hazel-nut, and one-half coffeespoonful of cream.
Set a mushroom on each piece of toast, which should be two inches in diameter and fried in butter. Dish them on an egg-tray, and cover them with a special, small, glass bell, four inches in diameter and two inches high, the rim of which must rest on the bottom of a dish, the diameter of which should be such as to fit the bell.
Put the dishes on the side of the stove, and cook in moderate heat for about twenty-five minutes.
[2311—CONDÉS[!-- TN: acute invisible --] AU FROMAGE]
Prepare a ribbon from puff-paste trimmings, as in the case of No. [2299].
Spread thereon a thick layer of very reduced Béchamel sauce, flavoured with cayenne, and combined, when cold, with very small dice of Gruyère and Parmesan. Cut up and cook as for No. [2299].
[2312—CRÈME FRITE AU FROMAGE]
Mix together four oz. of flour, two and one-half oz. of rice cream, three eggs, and two egg-yolks. Dilute with one pint of milk; season with salt, cayenne, and nutmeg; boil, and cook for five minutes over an open fire, stirring incessantly the while.
Add four oz. of grated Gruyère; spread this preparation on a buttered tray; leave it to cool, and then cut it into elongated lozenges. Roll the latter in beaten egg and bread-crumbs mixed with grated cheese, and fry them at the last moment. Dish them on a napkin.