8 oz. mushrooms
1½ oz. butter
1 tablespoon rice
1 tablespoon chopped parsley and mint mixed
2 pints strong chicken stock
2 medium-sized onions
1 oz. flour
1 bay leaf
Peel and stalk mushrooms, wash these, and chop finely Slice mushrooms thinly. Chop onions, soften them in 1 oz. of the butter. Add the chopped peelings and stalks and the sliced mushrooms; press a piece of grease-proofed paper down onto them and place lid on pan. After 5 minutes draw aside, add the rest of the butter, stir in the flour, and pour on the stock. Season, stir until boiling, add the rice and bay leaf. Simmer for 15-20 minutes, remove bay leaf, adjust seasoning, and add herbs.
Cordon Bleu