Page:Meier - The Art of German Cooking and Baking.djvu/210

 them. The butter is heated and the champignons put in, season with salt and pepper and gradually pour on ¼ cup of water, stew until tender. Stir the flour with the cream, add to the mushrooms and stew a few minutes.

Remarks: If you take canned champignons, take ¼ pt. of cream and ¼ pt. of champignon liquor.

The preparation is the same as given under No. 62. The champignons are chopped fine and while preparing them, add ½ teaspoonful of meat extract.

Remarks: May be served on toasted bread.


 * ½ lb. of fresh truffles

⅛ lb. of butter

1½ tbsps. of flour

1 pt. of strong bouillon

1 tsp. of meat extract

1 wineglassful of Madeira or red wine

Salt to taste

1 pinch of pepper

½ tsp. lemon juice

Preparation: The truffles are put into cold water so the dirt will dissolve, then brushed in lukewarm water. Put them on the fire with butter, gradually add the bouillon, cover the pot and cook slowly until tender. When done, take them out, peel them carefully and cut them up into 6 to 8 parts. The rest of the butter is browned, flour and the truffle peelings added, and the bouillon in which the truffles were boiled. Season with meat extract, Madeira, salt, pepper, sugar and lemon juice. Cook a nice, brown dressing of this, strain, put the truffles in and stew a few minutes. Serve on toast.

Remarks: This may be used for stuffing.


 * ⅓ lb. of truffles

½ pt. of good bouillon

⅛ lb. of butter

1½ tbsps. of flour

5 tbsps. of Madeira or red wine

Salt to taste

1 pinch of pepper

¼ tsp. of sugar

¼ tsp. of lemon juice

½ tsp. of meat extract

Preparation: The truffles are cleaned and the dressing is prepared from the peelings of the truffles, according to No. 64. The truffles are chopped very fine, put into the strained dressing and seasoned. Then put into shells or small porcelain dishes or serve on cutlets or scrambled eggs.