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Puree of Mushrooms

(Paris.) Cook 1 pound of mushrooms in stock to cover, as above, take out the mushrooms and add to the sauce 1 ounce of grated ham, 1 cup of stewed tomatoes, some chopped onion, nutmeg, parsley, and a bayleaf, salt, and pepper. Cook until thick, add the mushrooms and press through a sieve. Served in Paris as a sauce for baked shad, filling for an omelette, or, by adding an equal amount of bread-crumbs, baked in a dish. Or else add to the puree a glass of Burgundy, and serve, with slices of hard-boiled eggs, on toast. CARROTS (as cooked in Lille, Flanders.).

Scrape and slice 1 pound of young carrots. Add 1/2 pint water, 1 ounce butter, a little salt, and a pinch of sugar. Cook, covered, until tender, add the yolks of 2 eggs, beaten in 1/2 cup of milk or cream, salt, pepper, nutmeg, and chopped parsley.

EGGPLANT (as cooked in Provence.).

Rub the saucepan with garlic, put in 2 small eggplants which have been sliced and broiled over the fire, a little butter or olive oil, an onion, chopped fine, some parsley, seasoning, a cup of stewed tomatoes, the juice of a lemon, and a spoonful of anchovy paste. Cook until tender, and arrange on toast or as a garnish for macaroni.