223—Ordinary or Dry Duxelle

The uses of Duxelle are legion, and it is prepared thus:—Slightly fry one teaspoonful of onions in one tablespoonful of butter and oil mixed. Add to this four tablespoonfuls of mushroom stalks and parings, chopped and well pressed in a towel with the view of expelling their vegetable moisture. Stir over a brisk fire until the latter has completely evaporated; season with salt, pepper, and nutmeg, and one coffeespoonful of well-chopped parsley, mixing the whole thoroughly.

Transfer to a bowl, cover with a piece of white, buttered paper, and put aside until wanted.