Lynn from Fargo Ografmorffig wrote:
> On Mar 9, 3:17 pm, "Jean B." > wrote:
>
>> Bearnaise Sauce; Green Goddess dip/dressing (although not all
>> recipes call for it); and Herb Butter, as made by my mom and
>> primarily remembered in conjunction with eggs or mushrooms sous
>> cloches.
>>
>> --
>> Jean B.
>
> ================================
> Lynn from Fargo shuffling in hat in hand:
>
> "Um er Beggin' yer pardon Miss . . . What are "Mushrooms "without
> bells" ?
> or might that be mushrooms without old fashioned tight hats ?

That's SOUS cloche, not sans cloche! (under not without) Your
French must be even rustier than mine is!

Anyway, as I recall, these were croutes, each topped with a large
whole mushroom (this predated the days when there were anything
other than large WHITE mushrooms here) filled with some herb
butter. An oven proof bowl or similar cover was put over each
assembly, ere baking.

--
Jean B.