Melt in a pan a lump of butter the size of a tangerine orange and squeeze on it the juice of half a lemon. The way to get a great deal of juice from a lemon is to plunge it first of all for a few minutes, say five minutes, in boiling water. When the butter simmers, throw in a pound of picked small mushrooms, stir them constantly, do not let them get black. Then in three or four minutes they are well impregnated with butter, and the chief difficulty of the dish is over. Put the saucepan further on the fire, let it boil for a few minutes. Take out the mushrooms, drain them, sprinkle them with flour, moisten them with gravy, season with salt and pepper, put them back in the butter and stir in the yolk of an egg. Add also a little of the lemon juice that remains. While you are doing this you must get another person to cut and toast some bread and to butter it. Pour on to the bread the mushrooms (which are fit for the greatest saints to eat on Fridays), and serve them very hot.
POMMES CHÂTEAU
Take twenty potatoes, turn them with a knife into olive shape, boil them in salted water for five minutes; drain them and put them on a baking-tin with salt and butter or dripping. Cook them in a very hot oven for thirty minutes, moving them about from time to time. Sprinkle on a little chopped parsley before serving.
CHIPPED POTATOES
Take some long-shaped potatoes, peel them and smooth them with the knife. Cut them into very thin rounds.
Heat the grease pretty hot, dry the slices of potato with a cloth, put them into the frying basket and plunge them into the fat. When they are colored, take the basket out, let the fat heat up again to a slightly higher temperature, and re-plunge the basket, so that the slices become quite crisp. Serve with coarse salt sprinkled over.