Observe.—Turning or peeling mushrooms is an art that practice alone can attain; if they are very fresh and white wash them quickly, and wipe them on a cloth, throw them into the liquid above mentioned.
No. 108. Purée d’Oseille.
Put into a stewpan four good handfuls of sorrel (after being well washed,) with a small piece of butter, put on the cover and set it over a moderate fire without water, until melted; then put it on a sieve, and rub it all through; put half a tablespoonful of very fine chopped onions, and two ounces of butter into a stewpan, pass them over a quick fire two or three minutes, add a tablespoonful of flour, mix well together, add the sorrel and ten tablespoonfuls of broth (No. 133), half a teaspoonful of sugar, a little salt and white pepper; let it boil fifteen minutes, stir in two yolks of eggs quickly, and it is ready to serve. Demi-glace (No. 9) is very good instead of broth.
No. 109. Ragout aux jeunes Racines.
Peel very thin four carrots and four turnips, cut them flat the thickness of an inch, take a long cutter about three lines diameter, cut as many as possible, blanch the carrots in boiling water five minutes, then put them on a sieve to drain; put a tablespoonful of sugar in a stewpan, set it on the fire until it gets rather brown, then put in an ounce of butter, and the turnips, toss them over the fire until covered with a brown glaze, add the carrots, and eighteen tablespoonfuls of demi-glace (No. 9); let it boil at the corner of the stove until the vegetables are quite tender, then take them out of the sauce with a spoon, and lay them on a clean sieve; reduce the sauce until rather thick, season with a little pepper, pass it through a tammie into a clean stewpan, add the vegetables carefully, and serve very hot.
No. 110. Ragout de petits Oignons.
Peel carefully fifty young onions, without breaking them, put half an ounce of sugar into a stewpan, set it on the fire until it gets rather brown, add two ounces of butter and the onions, toss them over the fire until forming a glaze; then add fifteen tablespoonfuls of brown sauce (No. 1), and eight of consommé (No. 134); let them simmer until tender, skim well, season with a small quantity of salt and pepper, and use where indicated; a little piece of glaze may be added.
No. 111. Ragouts de petits Oignons à blanc.
Peel the same quantity of onions as above, put half an ounce of sugar with two ounces of butter into a stewpan, and the onions, toss them over the fire twenty minutes, then add sixteen tablespoonfuls of white sauce (No. 7), and eight of white broth, let them simmer until quite tender; put in a bunch of parsley, season with a little salt and pepper, and finish with two tablespoonfuls of liaison (No. 119).