Mushrooms Sauted with Thickened Butter and Broiled Mushrooms on Toast—Mousserons

Turn one pound of mushroom heads (No. 118); peel the stalks and cut them up into medium-sized pieces. Put some clarified butter in a sautoir, add all the mushrooms, set it on the fire and let cook with salt, lemon juice and white wine. Just when ready to serve add a little bechamel sauce (No. 409); thicken with two egg-yolks and dilute with a gill of cream.

Broiled Mushrooms on Toast.—Choose large, fully opened mushrooms, remove the stems and peel the heads, season with salt and pepper, besmear with oil or melted butter and place them in a hinged gridiron (Fig. 172). Broil on a slow fire and when cooked on one side, turn over. About ten minutes should be sufficient to cook them. Dress on toast, having the rounded sides uppermost, spread over the top partly melted maitre-d'hotel butter (No. 581) and serve hot.