A guide to modern cookery

in shapes resembling large meringues. Slightly _gild_ their surfaces with beaten egg, and put them into the oven for a few minutes before using them to dress the dish. 223—ORDINARY OR DRY DUXELLE The uses of Duxelle are legion, and it is prepared thus:—Slightly fry one teaspoonful of onions in one tablespoonful of butter and oil mixed. Add to this four tablespoonfuls of mushroom stalks and parings, chopped and well pressed in a towel with the view of expelling their vegetable moisture. Stir over a brisk fire until the latter has completely evaporated; season with salt, pepper, and nutmeg, and one coffeespoonful of well-chopped parsley, mixing the whole thoroughly. Transfer to a bowl, cover with a piece of white, buttered paper, and put aside until wanted. 224—DUXELLE FOR STUFFED VEGETABLES (Tomatoes, Mushrooms, &c.) Put six tablespoonfuls of dry duxelle into a small stewpan, and add thereto three tablespoonfuls of half-glaze sauce containing plenty of tomato, crushed garlic the size of a pea, and two tablespoonfuls of white wine. Set to simmer until the required degree of consistence is reached. N.B.—A tablespoonful of fine, fresh bread-crumbs may be added to the duxelle in order to thicken it. 225—DUXELLE FOR GARNISHING SMALL PIES, ONIONS, CUCUMBERS, ETC. To four tablespoonfuls of dry duxelle add four tablespoonfuls of ordinary pork forcemeat (No. 196). 226—MAINTENON (preparation used in stuffing preparations à la Maintenon) Put one pint of Béchamel into a vegetable-pan with one-half pint of Soubise (No. 104), and reduce to half while stirring over a brisk fire. Thicken, away from the fire, by means of the yolks of five eggs, and add four tablespoonfuls of minced mushrooms, either cooked in the ordinary way or stewed in butter. 227—MATIGNON This preparation serves chiefly for covering certain large joints of butcher’s meat, or fowl, to which it imparts an appropriate flavour. It is made as follows:—Finely mince two medium carrots (the red part only), two onions, and two sticks of celery taken from the heart. Add one tablespoonful of raw lean ham, cut _paysanne-fashion_, a sprig of thyme, and half a leaf of bay, crushed. Stew