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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "MUSHROOM-DUXELL" "V" "8/17/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "DUXELLES" "\fIduxelles\fP, finely chopped mushrooms, shallot, onion and spices, saut\*(e'ed in butter to dryness, used for stuffings, garnishes or sauces"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
"A kind of mushroom hash.  According to some experts, the name duxelles comes
from \fIUxel\fP, a small town of the C\*(o^tes-du-Nord.  Others believe, with
better reason, that this dish was so-called because it was created by La
Varenne, 
an official of the household of the Marquis d'Uxelles." From LAROU, page 364.
.PP
The classic recipe: LAROU, page 364; see also DIAT, page 473, or almost any
other cooking reference.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "about 1 cup"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e' pan"
.IG "" "food processor,"
optional
.sp
LAROU RECIPE:
.br
.IG "4 Tbsp" "butter"
.IG "1/2" "onion,"
finely chopped
.IG "2" "shallots,"
finely chopped
.IG "1/4 lb" "mushrooms,"
finely chopped
.IG "" "salt, pepper, nutmeg"
to taste
.sp
DIAT RECIPE:
.br
.IG "4 Tbsp" "butter"
.IG "1/2 lb" "mushrooms,"
finely chopped
.IG "1" "shallot"
or 2 Tbsp 
.I onion,
finely chopped
.IG "1/2 tsp" "salt"
.IG "2 tsp" "parsley,"
finely chopped
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1a
LAROU recipe.
"Thoroughly clean and trim 1/4 pound of
mushrooms (or peelings and stalks) and chop
them finely.
Put them in a cloth and twist tightly to extract all
liquid as thoroughly as possible.
Lightly brown in butter half an onion, chopped.
Add 2 chopped shallots, salt, pepper, nutmeg and the mushrooms, chopped and
squeezed.
Stir over a lively flame so that any surplus moisture left in the mushrooms
is evaporated while at the same time the mushrooms are thoroughly cooked.
Leave to get quite cold and keep in a cold place, covered with buttered
paper."
.SK 1b
DIAT recipe.
"Wash, drain, and chop very fine 1/2 pound mushrooms or mushroom stems and
peelings.  Melt 4 tablespoons butter, add the mushrooms and a finely chopped
shallot or 2 tablespoons chopped onion, and cook, stirring, until the
moisture has evaporated.  Add 1/2 teaspoon salt and 2 teaspoons finely
chopped parsley.  Use for stuffings or for sauces, or to fill tomato shells
or artichoke bottoms for \fIgarnitures compos\*(e'es\fP, elaborate
garnishes."
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The two recipes, from LAROU and DIAT,
differ strongly in the ratio of mushrooms to onions and shallots.
The DIAT recipe with relatively more mushroom is more typical of today's usage.
.PP
May be moistened with heavy cream or stretched with bread crumbs.
.PP
May be used as the base for a sauce.
.PP 
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
20 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
