HOW TO ENJOY MUSHROOM'S.

Manawatu Herald, 22 August 1896, Page 4

HOW TO ENJOY MUSHROOM'S.

Showing flow This Expensive Dfllcacy t§ Within the Reach of AIL There nro many delightful disbt:i for which only n quarter of a pound of mushrooms are required. For "chicken Baute, with mushrooms," lay aside the four drumsticks of africasseoof chicken and tho lower part of the wings. Toko uut the bones; cut the rich, dark meat into small pieces, removing any sinow that may not have beeu drawn out when tho chicken was dressed. Melt a tablespoonful of butter in a frying pan, stir in an even tableepoonful of flour and add slowly 2 or 8 minced mushrooms, a bay leaf, a sprig of thyme, one of paraley and some salt and pepper. Let this sauce simmer slowly at the back of the stove. Then strain it. Add tho remainder of the quarter pound of mushrooms, peeled ami cut in pieces, to the chicken and rnoisten it with the sauce. Lay 0 delioately browned slices of toast over this stew aud let it simmer beneath them for fiva or six minutes to moisten them. Then turn to moisten them on the other side. Dish them with an equal portion of tho stew on each slice of toast. Still another way of serving a email portion of this fresh fungn3 id with poached eggs. Put a quart of water in a shallow porcelain lined saucepan, adding a drop of vinegar and a largo teaepconful of eals. Let the water boil thoroughly, aud theu break into it, one by one, G fresh eggs. Drop tho egga as near as possible when, the water is bubbling. Let them poach two minutes if you want them well done. Some people like them poached only I>£ minutes. Have ready, as soon as tho eggs are done, a quarter of a pound of mushrooms cooked as follows: Feel, wash and cut/ them in half, removing the •ten m tax as the frill. Put them in a •anqepan with a tablespoonful of butter •ad Mlt and pepper. Let them simmer for ton minutes. Then stir in a teaspoon* fnl of flour. Add slowly a cup of rich boiled milk and let the whole boil up and cook for ten minutes. Pour the sauce thus prepared over the slices of eggs and toast, arranged in a cirole, and dish the mushrooms in the center. This is a most delioious breakfast dish. Four or five wild mushrooms will be sufficient to give a delightul flavor to a dish, of beefsteak, or a chicken pie, or a fricassee of poultry.