Page:The Boston cooking-school cook book.djvu/361

Rh

2 tablespoons butter ty teaspoon finely chopped parsley 1g tablespoon lemon juice Bread 14 teaspoon salt ly cup heavy cream Few grains pepper Sherry wine Mushrooms

Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in circular piece three- eighths inch thick, then toast. Put one-half of the sauce on the under side of toast; put toast on a small baking- dish, pile mushroom caps cleaned and pealed in conical shape on toast, and pour over cream. Cover with glass ‘and bake about twenty-five minutes, adding more cream if necessary. Just before serving add one teaspoon Sherry wine. YY cup butter 1 cup cooked vegetables 1 cup flour rubbed through a sieve, — t, cup cream carrots, turnips, or onions 44 cup water in which vege- Yolks 3 eggs tables were cooked Whites 3 eggs Salt and pepper

Melt butter, add flour, and pour on gradually cream and water; add vegetable, yolks of eggs beaten until thick and lemon colored, and fold in whites of eggs beaten until stiff, then add seasonings. Turn in a buttered baking-dish and bake in a slow oven. Cook one cup each potatoes and carrots, and one-half cup turnip, cut in fancy shapes, in boiling salted water until soft. Drain, add one-half cup canned peas, and pour over a sauce made by cooking two tablespoons butter with two slices onion five minutes, removing onion, adding two tablespoons flour, three-fourths teaspoon salt, one-half teaspoon curry powder, one-fourth teaspoon pepper, few grains celery salt, ' and pouring on gradually one cup scalded milk. Sprinkle with finely chopped parsley.