_Mushrooms and Toast._--Peel the mushrooms, and take out the stems. Fry them over a quick fire. When the butter is melted take off the pan. Squeeze the juice of a lemon into it. Let the mushrooms fry again for some minutes. Add salt, pepper, spices, and a spoonful of water, in which a clove of garlic, having been cut into pieces, has soaked for half an hour; let it stew. When the mushrooms are done, make a thickening of yolks of eggs. Pour the mushrooms on bread fried in butter, and laid in the dish ready for them.
_Mushrooms en Caisse._--Peel the mushrooms lightly, and cut them into pieces. Put them into cases of buttered paper, with a bit of butter, parsley, green onions, and shalots chopped up, salt and pepper. Dress them on the gridiron over a gentle fire, and serve in the cases.
_Mushrooms à la Provençale._--Take mushrooms of good size. Remove the stems, and soak them in olive oil. Cut up the stems with a clove of garlic and some parsley. Add meat of sausages, and two yolks of eggs to unite them. Dish the mushrooms, and garnish them with the forcemeat. Sprinkle them with fine oil, and dress them in an oven, or in a _four de campagne_.
_Baked Mushrooms._--Peel the tops of twenty mushrooms; cut off a portion of the stalks, and wipe them carefully with a piece of flannel dipped in salt. Lay the mushrooms in a tin dish, put a small piece of butter on the top of each, and season them with pepper and salt. Set the dish in the oven, and bake them from twenty minutes to half an hour. When done, arrange them high in the centre of a very hot dish, pour the sauce round them, and serve quickly, and as hot as you possibly can.
_Mushrooms au Gratin._--Take twelve large mushrooms about two inches in diameter, pare the stalks, wash, and drain the mushrooms on a cloth; cut off and chop the stalks. Put in a quart stew-pan an ounce of butter and half an ounce of flour; stir over the fire for two minutes; then add one pint of broth; stir till reduced to half the quantity. Drain the chopped stalks of the mushrooms thoroughly in a cloth; put them in the sauce with three table-spoonfuls of chopped and washed parsley, one table-spoonful of chopped and washed shalot, two pinches of salt, a small pinch of pepper; reduce on a brisk fire for eight minutes, put two table-spoonfuls of oil in a _sauté_ pan; set the mushrooms in, the hollow part upwards; fill them with the fine herbs, and sprinkle over them lightly a table-spoonful of raspings; put in a brisk oven for ten minutes, and serve.