Page:Domestic French Cookery.djvu/72

68

two eggs. You may substitute for the wine a tumbler of cream, but it must be stirred in at the last.

Boil some small onions with salt, and then drain them. Lay them in a stew-pan with a piece of butter, and sprinkle them with flour, pepper and salt. Pour on them some cream, and then turn every onion with a spoon. Stew them ten minutes, and serve them up.

Boil twenty or thirty onions a quarter of an hour with a bunch of sweet herbs, some salt, a few cloves, and a laurel leaf. Then take out the onions, and put them into a stew-pan with some salt, a piece of butter rolled in flour, and a pint of red wine. Stew them another quarter of an hour, and serve them up garnished with pieces of toast dipped in the sauce.

Having peeled and washed your mushrooms, drain them, and stew them with butter, pepper, salt, and a little chopped parsley, adding a little flour and warm water. When they are done, stir into the sauce the yolks of two or three eggs, and some cream. Toast and butter a slice of bread. Lay it on the dish under the mushrooms, and pour the sauce over them.

Put in a small onion with the mushrooms, that you may know by its turning almost black, whether there is a poisonous one among them. If the onion turns black, throw away all the mushrooms.