Place them in a saucepan, and cook with gentle heat until the moisture they give is evaporated; then place them on a hot shelf until they are thoroughly dry. Pound them to powder in a mortar, and place the powder in well-closed preserve jars.
SCALLOPED MUSHROOMS
Make a roux of one tablespoonful each of butter and flour. Add two cupfuls of chicken broth or of white stock; add the chopped stalks of a pint of mushrooms; reduce the sauce one half; add a tablespoonful of chopped parsley, pepper, and salt. Turn this sauce into a shallow baking-dish. Press into it as many mushrooms as will fit into the dish, placing them close together, with the gills up. Put a piece of butter on each one; sprinkle the top with crumbs, and place in the oven for five to eight minutes. Serve in the same dish.
MUSHROOMS À LA POULETTE
Stew the mushrooms in a little water with a tablespoonful of butter; season with pepper and salt. When ready to serve, add a little milk or cream; remove from the fire, and stir in the beaten yolks of two eggs; replace on the fire for a minute to thicken the eggs, and serve at once.
Chapter XIII
ASPIC JELLY, FANCY MOLDING, SUPPORTS
Uses. Aspic is very useful in the preparation of cold dishes, and much care should be given to having it perfectly clear and well flavored. The second one of the two receipts given below is so simple that the most inexperienced cook can easily make it. With aspic, cold meats and salads can be made into most attractive dishes; and it is well worth while to learn and ornamenting with it. (See opposite pages [326], [328].)