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Classic
Cook Books
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page 289
Champignons.
Peel and put them for a moment in cold water; drain on linen cloth, and boil in
water, with lemon juice and salt. For ten or twelve sponges of average size take
two spoonfuls water, two ditto lemon juice and one ounce salt. Place the pan or
kettle on a brisk fire, then add 3 ounces butter and put in the peeled
champignons to boil for 6 @ 7 minutes. Then take them out and put in a bowl and
cover with paper, preventing them from becoming black. Use them to garnish with.
Fried champignons.
Peel and wash the sponges, cut them in slices, put some butter in a frying pan,
place the champignons in it with salt and pepper and let them fry for four
minutes. Then sprinkle them with flour and let them stand a minute over the
fire. Dilute with some bouillon, add a teaspoon chopped parsley and an onion.
Stir well.
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