Chicory Mushroom Salad a la Aurorian / Salade de Chicoree aux Champignons a V Aurore

Step 1. to become crisp; peel mushrooms, leaving the stem in; put them in

Step 2. two cups of water with pepper, salt, sherry wine if at hand, and cook

Step 3. for fifteen minutes; leave in the juice until cold. Put the sweet¬

Step 4. breads in two cups of water with pepper, salt, an onion, and cook

Step 5. for thirty minutes; leave in the juice until cold; make the Aurorian

Step 6. sauce [see recipe Aurorian Sauce]. Put the mushrooms on a

Step 7. broiler one for each portion and glaze them with the brown glaze.

Step 8. Decorate them all around and a dot in the center with whipped cream that is mixed with a trifle of dissolved Cox’s gelatine; put

Step 9. a diamond of truffle in the center of the mushroom on top of the cream. Pick some of the chicory out for decoration, the rest cut

Step 10. up and make a bed of it on a platter in the form of a ring and

Step 11. on top of this chicory place slices of tomatoes with a mush¬

Step 12. room on each with the stems to the center; fill the ring of

Step 13. mushrooms with the sweetbreads and mushrooms cut in small dices; mix with the Aurorian sauce; garnish with four bunches of

Step 14. chicory around and some in the center of the filling. This is a complete salad. 66 M RS. E RI CS SO N H AM MO ND’S C OO K B OO K

Step 15. Turnip Mushroom Salad a la Camille

Step 16. Salade de Navets aux Champignons a la Camille

Step 17. Take small white turnips all even size; peel and cut them in halves

Step 18. lengthwise; scoop them out, leaving a thin shell; put them in two

Step 19. cups of water with the juice of a lemon and two teaspoons of

Step 20. sugar; cook them until well done and leave in the juice until cold.