(Recipe #41, page 60)
Clean the mushrooms as described in I, no. 16. Set them on the stove in an earthenware dish with some meat stock, butter, and nutmeg; cook slowly tightly covered for ½ hour. Finally add a teaspoon of potato flour or some crumbled zwieback, a little lemon juice, and salt if needed. Cook until the liquid thickens; the dish can be finished by beating in an egg yolk.
Side dishes: smoked salmon, roast hen, meat patties, veal cutlets, also fricassee of veal.
Translated by David Green.