—Prepare a pound of fine, fresh mushrooms exactly the same as above ([No. 914]), and if very large cut them in two. Place them in a sautoire with an ounce of good butter. Season with a pinch of salt and half a pinch of pepper, then put the lid on, and cook on a moderate fire for six minutes; then add two tablespoonfuls of velouté sauce ([No. 152]), and half a cupful of sweet cream. Cook again for four minutes, and serve them in a very hot dish with six heart-shaped bread croûtons ([No. 133]) around it.
916. Mushrooms Broiled on Toast.
—Pare neatly, wash well, and dry thoroughly one pound of fine, large mushrooms. Lay them on a dish, season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well; then put them on to broil for four minutes on each side; arrange them on a hot dish with six slices of toast; pour a gill of maître d’hôtel butter ([No. 145]) over the mushrooms, and serve.
917. Blanched Cabbage.
—Pare off the outer leaves from a medium-sized cabbage; cut it into four square pieces, wash thoroughly, dry, and put it in a saucepan covering it with salted hot water. Cook for ten minutes, drain, and put it into cold water to cool off; remove from the water, and drain again.
All cabbages are blanched before using them, with the exception of stuffed cabbage, which must be left whole.
918. Cabbage with Cream.
—Drain, and let cool a well-blanched cabbage ([No. 917]); chop it up, and place it in a saucepan with two ounces of butter, seasoning with a good pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg; add a tablespoonful of flour, stir well, and moisten with a cupful of cream. Reduce until the cabbage and gravy are well incorporated, which will take about forty-five minutes. Arrange on a hot dish, and serve.
919. Stuffed Cabbage.
—Cut out the root and heart from a medium-sized cabbage-head, and pick off several of the outer leaves; parboil the rest as for [No. 917]. After removing it from the fire, open the leaves carefully, so as not to break them; then season the cabbage with a pinch of salt and half a pinch of pepper, and fill the inside of the leaves with a good sausage forcemeat ([No. 220]). Close them up, and tie the cabbage so that none of the stuffing escapes; then lay it in a sautoire containing one cut-up carrot, one cut-up onion, a piece of lard skin, and half a pint of white broth ([No. 99]). Cover with a little fat from the soup-stock; lay a buttered paper on top, and let cook for one hour in the oven, basting it occasionally with its own juice; untie, and serve with half a pint of Madeira sauce ([No. 185]).