BAKED MUSHROOMS IN CUPS
Peel and cut off the stalks of a dozen or
more large fat mushrooms, and chop up fine. Put the trimmings in a
stewpan with some water or clear gravy, and boil well. When nicely
flavored strain the liquor, return it to the stewpan with the mushrooms
and a moderate quantity of finely chopped parsley, season to taste with
salt and pepper, and boil gently on the side of the stove for nearly
three-quarters of an hour. Beat four eggs well in one-half teacupful of
cream, and strain. When the mushrooms are ready move the stewpan away
from the fire and stir in the beaten eggs. Butter some small cups or
molds, fill each with the mixture, and bake in a brisk oven. Prepare
some white sauce; when baked turn the mushrooms out of the molds on a
hot dish, pour the sauce around them, and serve.
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