Mushroom Cutlets with Purée of Lettuce

Method

1. Half a pound of mushrooms (cleansed, peeled, and minced), 2 ozs.
2. butter, 4 ozs.
3. bread, 1 oz.
4. onion (scalded and minced) 2 eggs, 1 gill cream, ¹⁄₂ teaspoonful parsley, seasoning, macaroni.
5. Method.--Fry the mushrooms in one ounce of butter with the onion for a quarter of an hour, stirring it frequently.
6. Heat the cream to boiling point, and pour it over the bread (the crumb from a milk loaf or French roll is best), add the remaining ounce of butter and beat it to a paste, then add the mushrooms, parsley, and one egg;
7. season with salt, pepper, and a little mace, and turn on to a flat dish to cool.
8. When cold, take a small portion at a time and form on a floured board into cutlet shape;
9. insert a piece of macaroni at the pointed end, brush the cutlets over with beaten egg, and cover them thickly with fine, dried breadcrumbs;
10. put aside for about half an hour and then fry in oil or deep, boiling fat until the crumbs are crisp and nicely browned.
11. Serve the cutlets either on a support of fried bread or mashed potato, with a purée of lettuce in the middle.