Select six large fresh mushrooms from the pound of mushrooms and mince the remainder with the stems. Sauté the latter in the butter for two minutes.
Mix the bread crumbs, cheese, parsley, seasonings, sautéed mushrooms, and stock to moisten. Fill into the large mushroom caps, sprinkle a few bread crumbs over the top, place in a fireproof dish, and bake for a quarter of an hour.
Curried Vegetables
Mushrooms au Gratin
OKRA, RICE, AND TOMATOES
- 1 quart okra
- ½ lb. (1 cup) rice
- ½ can tomatoes
- 1 heaping tablespoonful (1 oz.) butter
- Salt, pepper, dust of paprika
Wash the rice and boil it in boiling salted water till tender; drain, and add the butter, salt, pepper, and paprika. Cut the okra in slices and cook it in a small quantity of boiling water. When nearly ready add the tomatoes and the rice.
Serve hot in fireproof dishes.