Stuffed Artichokes.
Take the cooked artichoke bottoms and fill with mashed potato flavoured with cheese. Brown in the oven and serve with cheese sauce.
Artichokes with Cream Cheese
Fill the artichoke bottoms with cream of cheese (see page [71]), and serve on buttered toast very hot.
Mushrooms au Gratin (Hot)
Peel the mushrooms and cut off their stalks, and place them in a buttered fireproof dish. Peel the stalks and wash them, add the peelings, dry them and cut them up. Make a sauce with 1 oz. of butter, and when melted add ½ oz. of flour, stirring into it ½ pint of milk. Stir well, bring to the boil, and then throw in the chopped stalks, a dessertspoonful of finely-chopped parsley, a teaspoonful of finely-chopped onion, a dusting of pepper, and ½ a teaspoonful of salt. Simmer the sauce until it thickens, strain and add some browning. Pour the sauce over the mushrooms, sprinkle some browned breadcrumbs over the whole, and bake in a quick oven for 10 minutes.
Mushroom Croûtes (Hot)
Cut some rounds of bread about ¾ of an inch thick and scoop them out rather thinner in the centre, fry until a golden brown, drain, and keep hot. Place the required number of mushrooms on a greased baking-tin with a piece of butter in each, and place in the oven to cook. In the meantime mince one or two mushrooms and place them in a pan with a small quantity of good brown sauce. When cooked place a spoonful on each croûte, and a whole mushroom on the top of each. Serve very hot.
Roes and Mushrooms on Toast (Hot)
Make the necessary number of round croûtons of lightly-fried bread, and choose a like number of mushrooms the same size as the croûtons. Peel the mushrooms, rinse them in warm water, to remove any grit, and remove the stalks. Place them on a greased baking sheet, stalk side uppermost. Put some small pieces of butter on each mushroom and a little pepper and salt. Cover with buttered paper and cook in a moderate oven for 10 to 20 minutes. Serve a mushroom on each croûton, and on each mushroom place a cooked bloater roe curled round.