Make a pint of cream sauce, prepare half a pound of mushrooms as in the
preceding recipe, cut into dice, and stew in the sauce until very
tender. Have the toast prepared as above and pour the mushrooms over it.
Garnish with parsley and serve at once. They may be served in pastry
shells as an entree, if preferred.
TOMATOES STUFFED WITH MUSHROOMS.--No. 1.
Wash, skin and stem half a pound of mushrooms, chop very fine, add two
even teaspoonfuls of finely minced parsley, a few drops of lemon juice,
the same of onion juice, and salt and pepper to taste. Melt two
tablespoonfuls of butter in a saucepan and cook all together in this
until the mushrooms are tender, then add a cupful of stale bread crumbs
and one egg yolk, stir well and remove from the fire. Have half a dozen
perfectly ripe tomatoes, washed and wiped, cut a slice from the top of
each, take out the core and seeds, and fill with the mushroom stuffing.
Bake in a moderate oven until done. The skins should be removed in the
usual way before stuffing.
TOMATOES STUFFED WITH MUSHROOMS.--No. 2.
Wash and wipe the tomatoes, but do not remove the skins. Cut in half,
take out the core and a few of the seeds. Fill with the same forcemeat
as in the preceding recipe and cover the top with it, place in a pan
with a little water to keep from burning, bake in a moderate oven until
soft, remove carefully from the pan, place on a platter, garnish with
parsley and serve.