The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
XIV

Mushrooms & Truffles

16 recipes

  1. 2723Cepes, Provencal Style
  2. 2724Cepes Baked with Cream
  3. 2725Cepes Minced in Croustades
  4. 2726Cepes Stuffed
  5. 2756Mushrooms a la Raynal—Mousserons
  6. 2757Mushrooms a la Dumas—Oronges
  7. 2758Mushrooms a la Rivera—Morils
  8. 2759Mushroom Crusts and with Truffles—Mousserons
  9. 2760Mushrooms Sauted with Thickened Butter and Broiled Mushrooms on Toast—Mousserons
  10. 2761Mushrooms Served Under a Glass Cover and with Cream
  11. 2762Mushrooms Stuffed in Cases with Madeira—Mousserons
  12. 2842Tomatoes Stuffed with Fresh Mushrooms
  13. 2843Truffles in a Napkin or in a Croustade
  14. 2844Truffles in Shells, Baked
  15. 2845Truffles Stuffed
  16. 2846Truffle Timbale a la Perigord
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