No. 67—MUSHROOMS.
Edible Boletus.
Quantity for 6 Persons.
- 2 lbs. of mushrooms
- ¼ lb. of butter
- ½ tbsp. of flour
- 1 medium-sized onion
- ½ pt. of sour cream
- Salt to taste
- 1 pinch of pepper
- 1 tbsp. of parsley
Preparation: Mushrooms must be firm, they are brushed and very dark ones only are peeled. The lighter colored ones do not need to be peeled. They are cut up into equal pieces. The butter is heated, the mushroom pieces put in with the whole peeled onion and stewed for 15 to 20 minutes. The dish must be covered. Strew the flour on, stirring lightly, add the sour cream, ¼ teaspoonful of meat extract, salt and pepper, and lastly the parsley, stew 2 minutes and serve.
No. 68—CHANTERELLES.
Another Species of Mushrooms.
Quantity for 6 Persons.
- 2½ lbs. of chanterelles
- 2 qts. of water
- 2 tbsps. of salt
- ¼ lb. of butter
- ½ tbsp. of flour
- Salt to taste
- 1½ tbsps. of finely chopped parsley
- 2 tbsps. of cream
- 1 pinch of pepper
Preparation: The chanterelles are cleaned, washed, but not left in water; cook them 1 minute in 2 qts. of boiling salt water, drain in a colander. Heat the butter, put in the chanterelles with flour, salt and pepper and stew 2 minutes, then add the cream and parsley and serve at once.