The preparation is the same as given under No. 62. The champignons are chopped fine and while preparing them, add ½ teaspoonful of meat extract. Remarks: May be served on toasted bread. No. 64—TRUFFLES IN BROWN DRESSING. Quantity for 6 Persons. ½ lb. of fresh truffles ⅛ lb. of butter 1½ tbsps. of flour 1 pt. of strong bouillon 1 tsp. of meat extract 1 wineglassful of Madeira or red wine Salt to taste 1 pinch of pepper ½ tsp. lemon juice Preparation: The truffles are put into cold water so the dirt will dissolve, then brushed in lukewarm water. Put them on the fire with butter, gradually add the bouillon, cover the pot and cook slowly until tender. When done, take them out, peel them carefully and cut them up into 6 to 8 parts. The rest of the butter is browned, flour and the truffle peelings added, and the bouillon in which the truffles were boiled. Season with meat extract, Madeira, salt, pepper, sugar and lemon juice. Cook a nice, brown dressing of this, strain, put the truffles in and stew a few minutes. Serve on toast. Remarks: This may be used for stuffing. No. 65—TRUFFLE PUREE. Quantity for 6 Persons. ⅓ lb. of truffles ½ pt. of good bouillon ⅛ lb. of butter 1½ tbsps. of flour 5 tbsps. of Madeira or red wine Salt to taste 1 pinch of pepper ¼ tsp. of sugar ¼ tsp. of lemon juice ½ tsp. of meat extract Preparation: The truffles are cleaned and the dressing is prepared from the peelings of the truffles, according to No. 64. The truffles are chopped very fine, put into the strained dressing and seasoned. Then put into shells or small porcelain dishes or serve on cutlets or scrambled eggs. No. 66—MORELS. Quantity for 6 Persons. 2 lbs. of morels 1 piece of butter as large as an egg ½ tbsp. flour ½ tsp. of meat extract ½ pt. morel liquor ½ cup of cream Salt to taste 1 pinch of pepper 1 tsp. of finely chopped parsley Preparation: The morels are cleaned well and put on the fire with lukewarm water and let them get hot, stirring gently, then strain. Repeat this until all sand is removed. The last water is boiled down to ½ pt. The butter is browned with the flour, the morel liquor is added and the meat extract, and then cooked slowly for 15 minutes. Put in the cream and season with salt and pepper. Now put the morels into the dressing, cook, put in a piece of butter and the parsley. This dish is fine with smoked salmon or scrambled eggs. Remarks: Canned or dried morels are prepared the same way. If you use canned morels, then utilize the liquor in the can. Dried morels are soaked in water for 2 to 3 hours. No. 67—MUSHROOMS. Edible Boletus. Quantity for 6 Persons. 2 lbs. of mushrooms ¼ lb. of butter ½ tbsp. of flour 1 medium-sized onion ½ pt. of sour cream Salt to taste 1 pinch of pepper 1 tbsp. of parsley