Mushrooms Served Under a Glass Cover and with Cream

Have some round slices of bread three inches in diameter and three-eighths of an inch thick. Cut off the stalks from some very fresh mushroom heads, channel (No. 118) and saute; range these on the slices of bread (the heads downward); season with salt and pepper and lay a single slice on a dish so that each individual guest can be supplied with a separate one. Cover with a bell made either of glass or silver and push them into the oven for twenty minutes. After removing lift off the bells and cover the mushrooms with a white wine veloute sauce (No. 415) or a white wine espagnole sauce (No. 492).

Under a Glass Cover with Cream.—Fry some turned mushroom heads in butter; moisten with fresh cream, season with salt and pepper; cover and simmer until the cream becomes partially reduced. Have slices of bread prepared the same as for the above, put a slice on each plate, and on these dress the mushrooms in a pyramid form, pouring a part of their liquid over each; put on the bells and lay them to bake in a slack oven for twenty minutes, then serve with the bells still on.