Aubergine A La Mornay Au Gratin - Baked Eggplant, Mornay Style

Peel I eggplant and cut it in 1/2-mch slices; salt them lightly and put away for 1 or 2 hours to extract the humidity; then press them lightly, dry and dip them in flour, fry in very hot clarified butter, and drain.

Place a little Mornay sauce on a baking dish, lay the eggplant on top, cover with some more Mornay sauce, besprinkle with grated Parmesan cheese and melted butter, and bake in a brisk oven to a nice golden hue.

Aubergine A L'italienne Au Gratin - Baked Eggplant, Italian Fashion

Prepare as explained for previous receipt, using Italian instead of Mornay sauce.

Aubergine Diablee Grillee - Deviled And Broiled Eggplant

Cut the eggplant in 3/8-inch slices, salt and leave them stand for i or 2 hours; after that time press lightly and dry with a cloth; then cover with the following preparation:

Put into a bowl 2 raw egg yolks, dilute with 4 tablespoonfuls of olive oil and I of Worcestershire sauce, and add 2 tablespoon-fuls of English mustard; bread-crumb the eggplant, and broil over a moderate fire; before serving, pour over some melted butter.

Cepes A La Polonaise - Cepes, Polish Fashion

In the United States cepes are obtainable only in the pre-served state.

Wash them well to free them from the slimy substance; if too large, cut them in suitable pieces and dry them well with a towel.

Fry the cepes in butter and moisten with cream. Allow to reduce and add a little Bechamel sauce, to give it its proper consistency; season to taste with salt and pepper, and finish with a pat of butter, a little lemon juice, some chopped fennel or chopped parsley.

Note. - Sour cream should be used, but lemon juice may be substituted.

Champignons Sautes A La Minute - Mushrooms Sauted

Peel and wash I pound of mushrooms; drain and dry in a towel.

Heat 3 ounces of butter in an omelette pan; when it comes to the nut degree, throw in the mushrooms and cook over a brisk fire, seasoning with salt and pepper, and serve on pieces of dry toast; besprinkle with chopped parsley.

Champignons Grillees - Broiled Mushrooms

Only the larger variety of mushrooms should be used for broiling. Wash them well, cut off the stems, drain and dry; baste with olive oil; season with salt and pepper, and broil over a moderate charcoal fire. Serve on pieces of buttered toast, the bottom side of the mushroom upward, place some maitre d'hotel butter on top, and serve.

Champignons A La Creme - Mushrooms In Cream

Peel and wash 2 pounds of white mushrooms, drain and dry.

Heat 4 ounces of butter in a saucepan, throw in the mushrooms, season, and cook over a moderate fire.

When nearly done, add 2 gills of cream, let reduce to half; then add 3 gills of cream sauce, season to taste, incorporate 2 ounces of butter, and serve.

Croutes De Champignons A La Creme - Crusts Of Mushrooms In Cream

Fill some tartelette crusts with the above preparation; or cut some French rolls in halves, scoop out the soft part, dip in melted butter, and dry them in the oven.