Sherry wine
Mushrooms
Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in circular pieces three-eighths inch thick, then toast. Put one-half of the sauce on the under side of toast; put toast on a small baking-dish, pile mushroom caps cleaned and peeled in conical shape on toast, and pour over cream. Cover with glass and bake about twenty-five minutes, adding more cream if necessary. Just before serving add one teaspoon Sherry wine.
Vegetable Soufflé
¼ cup butter
¼ cup flour
⅓ cup cream
⅓ cup water in which vegetables were cooked
1 cup cooked vegetables rubbed through a sieve,—carrots, turnips, or onions
Yolks 3 eggs