the chief difficulty of the dish is over. Put the saucepan further on the
fire, let it boil for a few minutes. Take out the mushrooms, drain them,
sprinkle them with flour, moisten them with gravy, season with salt and
pepper, put them back in the butter and stir in the yolk of an egg. Add
also a little of the lemon juice that remains. While you are doing this
you must get another person to cut and toast some bread and to butter it.
Pour on to the bread the mushrooms (which are fit for the greatest saints
to eat on Fridays), and serve them very hot.



POMMES CHATEAU

Take twenty potatoes, turn them with a knife into olive shape, boil them
in salted water for five minutes; drain them and put them on a baking-tin
with salt and butter or dripping. Cook them in a very hot oven for thirty
minutes, moving them about from time to time. Sprinkle on a little
chopped parsley before serving.



CHIPPED POTATOES

Take some long-shaped potatoes, peel them and smooth them with the knife.
Cut them into very thin rounds.

Heat the grease pretty hot, dry the slices of potato with a cloth, put
them into the frying basket and plunge them into the fat. When they are
colored, take the basket out, let the fat heat up again to a slightly
higher temperature, and re-plunge the basket, so that the slices become