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Puree Of Mushrooms

Clean a pottle of clean white button mushrooms; chop, adding the juice of a lemon to keep them from turning black; chop fine and put into a pan with a piece of butter size of an egg; stir them on the fire a few minutes; mix with this a small teacup of good white sauce; reduce the purée, then add a good teacup of rich cream; stir the purée over the fire again for about four minutes; rub through a fine sieve on to a dish; then put into a stewpan until needed.

CHAPTER XIV.