MUSHROOMS AU NATUREL.





Clean some fine fresh mushrooms, put them in a saucepan with a large
piece of butter, pepper and salt; let them simmer until tender, and
serve them with no other sauce than that in which they have been
dressed. Also stewed in a veal gravy, and served with white sauce on a
toast, they form a nice and pretty dish.
The large flap mushrooms may be stewed in gravy, or simply broiled,
seasoned with cayenne pepper, salt, and lemon juice.





MUSHROOMS À LA SPINETTE Mushrooms Tongue Parsley Pasta Marinate facebooktwittergoogle_plusredditpinterestlinkedinmail

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