For the crust, a little extra butter is added to the dough for rolls; it is made round, three inches in diameter, and two inches high, instead of an oval roll shape. When freshly baked, a slice is cut from the top of each one, the crumb is removed, and the shells are buttered and filled with mushrooms, cooked as for garnishing, and mixed with a Bechamel sauce. Finely minced parsley is sprinkled over the tops. They should be served quite hot. Fresh mushrooms are required for this dish.
Flaxseed for a Centre-piece.
Sew coarse flannel around a goblet with the stem broken off; put this shapely dome upon a saucer of water; wet the flannel, and sprinkle over as much flaxseed as will adhere to it. The flannel will absorb the water from the saucer, which should be often replenished. In about two weeks the flannel will be concealed in a beautiful verdure, which will vie with any table ornament.
CASSEROLES.
Casseroles are generally made of boiled rice, or of mashed boiled potatoes. When of rice, first cook thoroughly with milk, salt, and a little butter; or they may be cooked in broth, with a little ham added, which is afterward to be taken out. Mash fine.
When of potatoes, boil, season, and mash them well. Butter the casserole mold. First press the rice, or the potatoes, whichever used, into the figures of the mold; then fill it. In the centre bread may be substituted. Put the casserole aside to harden. When quite cold and firm, carefully unclasp and take off the mold; then, with a small, sharp knife and a spoon, scoop out the inside, leaving the casserole from a half to an inch thick. Just before serving, with a little paste-brush, dipped in the yolk of an egg, brush the whole surface. This may be omitted if preferred. Put in a very hot oven a few moments, to heat the rice or potato, and to color slightly the egg. Fill it with vegetables, such as cauliflower, Lima beans, string-beans, artichokes, pease, etc.; or with chicken fricasseed or fried, and served with a cream dressing, or with Bechamel sauce, or en blanquette; or with any kind of scollops, whether of game, poultry, sweet-breads, fish, or shell-fish.
SHELLS, OR COQUILLES.
A tasteful variety at table is a course of something served in shells (en coquille). The natural shells (except oyster-shells) are not as pretty as silver shells. Plated silver scallop-shells are not expensive, and are always ready. You can always serve oysters in their shells, by once purchasing fine large ones; then, by cleaning them carefully every time they are used, they will be ready to be filled for the next occasion with suitable oysters from the can. Oysters, lobsters, shrimps, or cold fish of any kind, can be served en coquille in place of fish. Chicken, or meat of any kind, should be served as an entrée. Salmon, or almost any kind of fish or shell-fish, can be served en coquille cold, with a Mayonnaise dressing, as a salad.