(691). Mousseron Garnishing, Princess Sauce (Garniture De Mousserons, Sauce Princesse)

, An eatable mushroom growing under moss, found in woods. Cook two pounds of mousserons under a cover, by placing them on a buttered dish, and seasoning with salt, pepper, and two gills of white wine; cover with a bell cover, begin to cook on the fire, then finish for twenty minutes in a moderate oven; drain and place the liquid in a pint of princess sauce (No. 528), reduce and when done to perfection, add a tablespoonful of chicken glaze (No. 398), and two ounces of butter. Roll the mousserons in the sautoire and serve.

(692). Mushrooms A La Delsart Garnishing (Garniture De Champignons A La Delsart)

Select twelve fine, large mushrooms, cut off the stalks and empty them partly with a vegetable spoon, being careful not to break them, then throw them gently into fresh acidulated water. Chop up finely two ounces of the mushroom parings, one ounce of onions, one clove of crushed garlic, and one teaspoonful of chopped parsley, heat well two ounces of butter in a saucepan, add the onions to fry colorless, then the garlic, and parsley, and finally the mushroom parings after these have reduced their moisture, put in two ounces of bread-crumbs, a pint of bechamel (No. 409), salt, pepper, and nutmeg, stirring in four raw egg-yolks, drain the mushrooms, and fill them with this preparation, having it slightly bomb-shaped on top, bestrew with bread-raspings, and pour over a little butter. Lay them on a baking-tin covered with slices of fat pork, place this in a hot oven to brown the forcemeat, and serve with a half-glaze sauce (No. 413) and Madeira.

(693). Mussels Bordelaise Garnishing (Garniture De Moules A La Bordelaise)

Poached mussels are frequently used with other garnishings but they can also be served alone around small fish.

For Mussels Bordelaise

Procure five dozen mussels, clean them well, washing them in several waters and then cook them with some mignonette, parsley, and sliced onions, but no salt, adding a little water. Set them on a slow fire, and when the mussels are opened, take them out of their shells, remove the black appendage, drain, and roll them in a Bordelaise sauce with marrow <No. 436); do not let them come to a boil, and use them for a garnishing.

(694). Noisettes Of Veal And Lambs' Fries Garnishing (Garniture De Noisettes De Veau Et D'Animelles Dagneau)

Noisettes of Veal, are found in the shoulder of either veal or lamb; soak and blanch them, then cook them in a saucepan lined with bardes of fat pork and some good mirepoix stuck (No. 419), let them get cold in this, and then pare them by removing all the fat parts; mix them in with a fieurette sauce.

Feurette Sauce is made with bechamel (No. 409) reduced with cream, into which mix finely cut up chives and finished at the last moment with a piece of fresh butter.

For The Lambs Fries Garnishing

Split them in two lengthwise, take them out of their skin season each piece with salt and pepper, and roll them in flour, and afterward dip them in beaten eggs and bread-crumbs, and fry them a fine color. Garnish with the veal noisettes the sides of a remove, and at the ends set the lamb's fries.