Mushrooms a la Dumas—Oronges

Remove the skin from some oronges; mince finely and fry in oil; when the moisture has all evaporated, season and drain in a colander. Put some fresh oil in the pan, add to it parsley and a clove of garlic and afterward the drained oronges with the addition of a little salt and cayenne pepper; dress on a baking dish, dredge over bread-crumbs to cover and push into the oven. Turn eighteen whole mushroom oronges, having them an inch and three-quarters in diameter; chop up the stalks with the removed parts from the inside. Have a sautoir on the fire, set into it a quarter of a pound of butter with as much oil; in this fry colorless four finely chopped and blanched shallots, a clove of garlic, the chopped oronges and a heaping tablespoonful of chopped parsley; when there is no more moisture, add half a pint of espagnole sauce (No. 414). Remove the garlic, stuff the whole oronges with this preparation, bestrew with bread-crumbs, pour butter over and place them in a baking pan; moisten with mushroom liquor and cook in a moderate oven for twenty minutes, and garnish the baked preparation around with these.