Mushrooms (Pratajuoli[6]) ‘alla Crema.’
[6] Agaricus campestris.
Take one pound of fine mushrooms, break off the stalks, clean, wash, and drain them. (If very large divide them in two.) Put them into a sauté-pan with one ounce of fresh butter, season with one spoonful of salt and half a spoonful of pepper, and cover the pan. Cook over a moderate fire for six or seven minutes, then add half a cupful of cream and two tablespoonfuls of Vellutata sauce (see Sauces, p. [127]). Cook for four minutes, and serve at once in a hot dish with croûtons (fried bread).
Mushrooms (Porcini[7]) ‘alla Francese’.
[7] Boletus edulis.
Peel two pounds of mushrooms, wash, drain, cut them into halves and pickle them for one hour in pure olive oil, salt and pepper. Put some pure olive oil into a clean frying-pan, throw in the mushrooms and add some finely chopped-up parsley. When done put them on slices of bread fried in fresh butter and serve hot.
Mushrooms (Porcini[8]) Fried. No. 1.
[8] Boletus edulis.
Clean and wash some large mushrooms thoroughly; put them into a sauce-pan with a bay leaf, a clove of garlic (or an onion), a little thyme, salt, and a ladleful of water flavoured with a few drops of vinegar or lemon. Boil for two minutes, then drain, and cut them into slices. Throw the slices into a paste made of flour, one or two yolks of eggs, a little white wine (or water), and half a teaspoonful of pure olive oil. Fry in pure olive oil over a good fire, and serve up hot.