Page:Mrs Beeton's Book of Household Management.djvu/1359

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Ingredients.—6 large mushrooms peeled and finely chopped, 1 oz. of butter, 1 oz. of flour, 4 yolks of eggs, 5 whites of eggs, ¼ of a pint of milk, salt and pepper.

Method.—Melt the butter, stir in the flour, add the milk, and boil gently for a few minutes, stirring briskly meanwhile. Beat each yolk of egg in separately, stir in the minced mushrooms, and season to taste. Whisk the whites of eggs stiffly, stir them lightly into the mixture, and turn the whole into a well-buttered soufflé tin or case. Bake in a fairly hot oven for about ½ an hour, and serve at once.

Time.—About ¾ of an hour. Average Cost, 1s. to 1s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.

2775.—MUSHROOMS, STUFFED. (See Chapter on Vegetables.)

2776.—OLIVES IN JELLY. (Fr.Olives à l'Aspic.)

Ingredients.—Turned olives, anchovy butter No. 2454, watercress butter, croûtes of fried bread, aspic jelly, chervil.

Method.—Fill each olive with anchovy butter, and place them in small moulds previously lined with aspic jelly, and decorated with chervil. Fill the moulds with cold liquid aspic jelly, and keep on ice until firm. Meanwhile spread each croûte rather thickly with watercress butter, and, when ready, place the moulds upon them, then serve.

Time.—Altogether, about 1½ hours. Average Cost, 1½d. to 2d. each. Allow 1 to each person. Seasonable at any time.

2777.—OLIVES ON CROÛTES. (Fr.Canapés aux Olives.)

Ingredients.—8 or 9 olives, 8 or 9 round croûtes of fried bread, foie-gras or liver farce No. 398, chervil.

Method.—Remove the stones from the olives and fill the cavities with foie-gras, also spread the croûtes with the same. Decorate the top of each olive with a sprig of chervil, place them on the croûtes, and serve.

Time.—Half an hour. Average Cost, 1s. to 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.

2778.—OYSTERS, FRIED. (Fr.Fritot d'Huîtres.)

Ingredients.—8 or 10 oysters, fat bacon, 8 or 10 round croûtes of fried bread, ½ a teaspoonful of very finely-chopped shallot, ½ a teaspoonful of finely-chopped parsley, lemon-juice, Krona pepper, frying-fat, frying-batter (see p. 882).