Turn the timbales on to a flat dish and pour around them a little good brown sauce. The molds may be ornamented, if desired, the same as chicken timbales, using the white of hard-boiled eggs instead of truffles.
For other timbale receipts, see “Century Cook Book,” page 296.
NO. 56. BAKED MUSHROOMS ON TOAST. THE BREAD STAMPED IN LEAF SHAPES.
BAKED MUSHROOMS
Cut the mushroom stems off even with the caps. Peel the caps and stand them on a dish with the gills up. Sprinkle them with pepper and salt and let them stand until moisture gathers on them. Cut sliced bread with a biscuit-cutter into rounds, or if convenient use a fancy cutter. Illustration shows bread cut with a leaf-shaped stamp. Dip the pieces of bread into water to moisten them, but do not let them get soggy. Place them on a baking-tin and sprinkle with pepper and salt and bits of butter. Arrange the mushrooms on them, one or more according to size, with the gills up. Bake about thirty minutes, or until tender.
Watch them carefully so they will not get overdone or too dry. Baste with melted butter, if necessary, while they are baking.
STUFFED MUSHROOMS
Cut the stems off close to the gills. Peel the caps. Cut the stems fine. Sauté all the parts together in butter. Remove the caps when they are tender and before they lose shape. After the caps are removed add six drops of onion juice and a teaspoonful of flour. Let the flour cook a few minutes and then add a quarter of a cupful of stock and a tablespoonful of minced chicken or livers, pepper, and salt, and stir until the mixture is thickened.
Place a little of this mixture on the gills of each mushroom. This quantity is enough for six or eight large caps. Use the stuffed mushrooms for garnishing meat dishes, or serve them separately as an entreé on rounds of bread which have been browned in butter.