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Boiled Mushrooms in Cream

Peel and trim the required quantity of mushrooms. Put some cream in a pan over the fire, with pepper and salt to taste; as quickly as it comes to the boil, have the mushrooms rubbed with salt and pepper, put them in the cream, and boil for four minutes. Serve very hot.

Mushrooms, Bordelaise Pour oil on a baking sheet, sprinkle it with breadcrumbs and minced parsley, then put in a layer of peeled and cleaned mushrooms, then more oil, parsley and breadcrumbs, next more mushrooms and finally oil, parsley, breadcrumbs, salt and pepper to taste. Place the dish in a moderate oven, bake the mushrooms for thirty minutes or so, and serve hot.

Broiled Mushrooms on Toast Trim off the stalks of the required quantity of large mushrooms, peel, score them once across the top, place them on a gridiron and grill over a slow fire, turning when done on one side. Cut some slices of bread, trim off the crusts and toast them nicely on both sides. Cut some rounds out of the slices of toast the same size as the mushrooms, butter them and place a mushroom on each. Put a lump of butter in each mushroom and sprinkle over salt and pepper. Spread a fancy-edged dish-paper over a hot dish, arrange the toasts neatly on it, garnish with fried parsley, and serve at once.