Coquilles De Champignons Gratinees - Baked Mushrooms In Shells

Fill some shells with mushrooms in cream, strew over bread crumbs and melted butter, and bake in a hot oven to a nice golden hue.

Champignons Farcis - Stuffed Mushrooms

Pick out nice heads of mushrooms. Wash and dry them well, scoop out the black part and fill them with d'Uxelle stuffing. Strew breadcrumbs over them, and place a small lump of butter on each. Place them on a buttered baking dish and cook in a brisk oven from 10 to 15 minutes, according to their size. Serve with Madeira sauce.

Note. - Mushrooms may be stuffed with chicken or veal forcemeat, to which some cooked fine herbs may be added.

Bouchees Aux Champignons A La Creme - Small Patties With Mushrooms In Cream

Cut the mushrooms in cubes, and prepare them as explained for Mushrooms in Cream. Fill some patty crusts, and serve on a napkin.

Croquettes De Champignons - Mushroom Croquettes

Cut the mushrooms in cubes, cook them in butter and moisten with an equal amount of thickly reduced Bechamel sauce, bind with egg yolks, and season to taste; then put them away in a cool place, and when thoroughly cold, shape and finish as other croquettes.

Celeri Braise Au Jus - Braised Celery With Gravy

Choose some nice white stalk celery, cut off the tops, trim the outside leaves, and point the roots.

Let the celery remain in running cold water for 2 hours to free it from sand and earth, parboil for 15 minutes, immerse in cold water, drain and tie them in bunches of three, place them in a sauce pan with sliced carrots and onions underneath. Next moisten with white stock and cover with slices of larding pork, or, what is better still, the fat from a loin of veal.

Let the celery simmer gently for 2 hours, then drain, dress on a dish, and pour over some rich gravy blended with brown sauce.

Celeri Braise Au Veloute - Braised Celery With Veloute

Proceed exactly as described above, but instead of gravy pour Veloute cream sauce over the celery.

Celeri au Parmesan - Celery with Parmesan Cheese. Follow directions as given for Leeks with Parmesan Cheese.

Chicoree A La Creme - Chicory With Cream

Choose 12 heads of chicory, clean and wash them well, parboil for 25 minutes in salted water, drain, and cool in cold water; press with the hands to extract as much as possible of the humidity, and chop very fine.

Heat in a saucepan 4 ounces of butter, put in the chicory, and stir over the fire for 10 minutes; then add one-fouth the amount of Bechamel well reduced with cream, season to taste with salt, a pinch of sugar and grated nutmeg; add 2 ounces of butter before serving.

If served as a vegetable, garnish the same as spinach, either with eggs or small triangular bread crusts fried in butter.

Choux Farci A La Chatelaine - Stuffed Cabbage, Chatelaine Style

Choose a firm head of cabbage, remove the outer leaves, and parboil the head for 20 minutes; refresh under running water, and drain on a towel. Remove the stalk by making an incision around it with a long thin knife; take out the inner leaves to make room for the stuffing, which prepare as follows:

To 3/4 pounds of sausage meat add 2 tablespoonfuls of cooked fine herbs, 2 or 3 finely chopped chicken livers, 2 hand-fuls of bread crumbs and from 8 to 12 peeled and cooked chestnuts ; season to taste and fill up the cabbage; cover it with a slice of salt pork. Line a saucepan with vegetables, put in the cabbage, moisten with broth, and cook for at least I hour in a mild oven. Serve with brown sauce blended with rich gravy.

Note. - To keep the cabbage intact while cooking, it is advisable to tie it with a string from all sides.