I.
475. INGREDIENTS.—Rather more than 1/2 pint of button mushrooms, lemon-juice and water, 1 oz. of butter, 1/2 pint of Béchamel, No. 367, 1/4 teaspoonful of pounded sugar.
Mode.—Turn the mushrooms white by putting them into lemon-juice and water, having previously cut off the stalks and wiped them perfectly free from grit. Chop them, and put them in a stewpan with the butter. When the mushrooms are softened, add the Béchamel, and simmer for about 5 minutes; should they, however, not be done enough, allow rather more time. They should not boil longer than necessary, as they would then lose their colour and flavour. Rub the whole through a tammy, and serve very hot. After this, it should be warmed in a bain marie.
Time.—Altogether, 1/4 hour. Average cost, 1s.
Seasonable from August to October.
II.
A More Simple Method.
476. INGREDIENTS.—1/2 pint of melted butter, made with milk, No. 380; 1/2 pint of button mushrooms, 1 dessertspoonful of mushroom ketchup, if at hand; cayenne and salt to taste.
Mode.—Make the melted butter by recipe No. 380, and add to it the mushrooms, which must be nicely cleaned, and free from grit, and the stalks cut off. Let them simmer gently for about 10 minutes, or until they are quite tender. Put in the seasoning and ketchup; let it just boil, when serve.
Time.—Rather more than 10 minutes. Average cost, 8d.