French Dishes

Ingredients

• six ounces of bread-crumbs
• four tablespoonfuls of tomato sauce
• two quarts of water
• four ounces of butter
• three quarts of water
• two ounces of butter
• a pint of spanish sauce
• a gill of sauce allemande
• a pinch of pepper
• an ounce of butter
• a tablespoonful of chopped parsley
• a cup of allemande sauce
• a pinch of salt
• a tablespoonful of flour
• 43 ten minutes
• pepper
• nutmeg
• parsley
• salt

Directions

1. parsley, mix all well together, and serve your mush- rooms on top ; or serve the mushrooms singly on very hot toast, on which you have put a little butter.

2. 403. Stewed Mushrooms, Spanish Sauce. Put half a pint of Spanish sauce (Art. 80) in a sauce- pan, with a sherry-glass of sherry, add your mush- rooms, stew about five minutes, and serve.

3. 404. Stewed Mushrooms a la Princesse. Put into a saucepan a gill of sauce Allemande (Art. 81), a glass of cream, a pinch of pepper, nutmeg, an ounce of butter, and the juice of a lemon, add some mushrooms, which you have peeled and washed, and a tablespoonful of chopped parsley. Boil for a few moments, and serve very hot.

4. 405. Mushrooms au Gratin. Reduce on the fire ten minutes a cup of Allemande sauce (Art. 81), pour it over some mushrooms, in a deep dish, sprinkle with bread-crumbs, and pour a little melted butter on top, send to the oven, and, when colored a light brown, serve.

5. 406. Mushrooms au Gratin (another way). Wash and cut off the stalks of about a dozen as large mushrooms as possible. Peel and chop fine an onion, which put in a saucepan on the fire, with an ounce of butter. Simmer very gently, and, when the onion is colored slightly, add the stalks of your mushrooms, which you have chopped fine, six ounces of bread-crumbs, which you have soaked in consomme (Art. 1) and then pressed until nearly dry, a pinch of salt, pepper, and nutmeg, and four tablespoonfuls of tomato sauce. Mix all well together, and boil

6. VEGETABLES. 1 43

7. ten minutes. Then fill your mushrooms with the above mixture, sprinkle some bread-crumbs, and put a little melted butter on top. Send them to a gentle oven, until colored a light brown, and serve on toast, or with a Spanish sauce (Art. 80), to which add a glass of sherry, or with an Italian sauce (Art. 93), or a tomato sauce (Art. 90).

8. 407. Squash. Peel and wash a squash, open it and take out the seeds, put it in a saucepan, with two quarts of water and a pinch of salt. When boiled tender, allow it to drain fifteen minutes, press it through a sieve, put it in a saucepan with four ounces of butter, a pinch of salt, and a little nut- meg, and serve very hot.

9. 408. Carrots Sautes au Beurre. Scrape and wash some very young carrots, and boil them with a little salt, either whole or cut in pieces. When very tender, drain them, and put them in a saucepan, with some butter, a pinch of salt, and a table- spoonful of chopped parsley. Serve very hot. You may also serve them boiled, with a sauce bechamel (Art. 83).

10. 409. Chiccory with Cream. Wash some chiccory, and boil for thirty minutes in three quarts of water, with a little salt. Then put in cold water for a moment, drain, and press the moisture from it. Chop it very fine. Put in a saucepan two ounces of butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg ; mix all well together, and add a glass of cream, and the same of consomme- (Art. 1). Stir with a spoon on the fire until beginning to boil,

Nutrition, whole recipe (rough)

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Tomato	1 medium (123g)	22
Nutmeg	1 tsp ground (2.2g)	12
Black Pepper	1 tsp ground (2.3g)	6
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.