Cepes or Mushrooms Stuffed a la Duxelle, Provencal or Minced with Bechamel Garnishing

Remove the stalks from two pounds of young cepes or mushrooms, wash them well and cook them with lemon juice, some butter and salt. (In case no fresh cepes can be obtained then use preserved ones.) For garnishings, the heads alone are employed. Drain them, and fry them in some sweet oil with a finely chopped shallot and a crushed and chopped clove of garlic, one tablespoonful of chopped parsley and a gill of brown espagnole (No. 414), also a tablespoonful of meat glaze (No. 401) and some chopped-up truffles. Cepes or mushrooms are also used as a garnishing when stuffed with a Duxelle (No. 385), thickened with a little raw lamb quenelle forcemeat (No. 92) or else a baked liver forcemeat (No. 64). In both cases they are to be placed in a baking-sheet and sprinkled over with either oil or melted butter, putting them into the oven to bake. Sliced cepes or mushrooms are also to be used as a garnishing, cutting them up finely and sauteing them in butter or oil, then thickened with bechamel (No. 409), reduced with a little meat glaze (No. 401). These minced cepes are served either on hollow crusts or in a vegetable dish.