912. Beet-roots Sautées à la Crême.
—Proceed the same as in No. 911, adding half a pint of hot béchamel (No. 154) three minutes before serving.
913. Mushrooms Sautées à la Bordelaise.
—Select a pound of the largest, driest, thickest, and firmest mushrooms procurable; pare neatly, wash them well, drain, and cut lozenge-shaped. Place them in an earthen dish, sprinkle them with a tablespoonful of good oil, a pinch of salt, and twelve whole peppers, and leave them in the marinade for two hours. Take them out and stew them for six minutes; when done, place them on the serving-dish, and cover them with the following sauce: Place in a sautoire three tablespoonfuls of oil, a teaspoonful of parsley, the same of chives, and a clove of crushed garlic, all well chopped. Heat for five minutes; then add them to the mushrooms, which are ready to serve.