Wash and clean one pound of prugnuoli and put them into a sauté-pan with two ounces of butter, a little flour, salt and pepper, and cook over a brisk fire for ten minutes. Moisten well with chicken broth, and add a little sauce ‘Suprema’ (see Sauces, p. [125]) (made with chicken broth). Prepare croûtons (fried bread) on a hot dish, and after sprinkling the juice of half a lemon over the mushrooms, put them on the bread and serve.
Mushrooms (Dormienti[13]) ‘al Sugo.’
[13] Hygrophorus Marzuolus.
Clean and wash well one pound of dormienti, put them into a sauté-pan with two ounces of butter, a little flour, salt and pepper; boil for a quarter of an hour, and add three tablespoonfuls of veal broth. Prepare croûtons (fried bread) on a hot dish, squeeze the juice of half a lemon over the mushrooms, place them on the bread and serve.
Mushrooms (Pratajuoli[14]) on Toast.
[14] Agaricus campestris.
Choose large fresh mushrooms, peel, and break the stalks off level; sprinkle pepper and salt on them and place a small piece of butter on each. Melt some butter in a frying-pan and put the mushrooms in, covering the pan closely with buttered paper. Fry slowly for ten minutes, then place the mushrooms on buttered toast, and serve at once.
Mushrooms (Porcini[15]) with Tomato Sauce.
[15] Boletus edulis.
Clean and cut the porcini into small pieces, wash, dry, and put them into a sauce-pan with one clove of garlic (or a little onion), and a little salt, adding some tomato conserve or the pulp of two raw tomatoes without skin or seeds, after pounding it well. Serve up hot.