Mushrooms On Toast Recipe

Half a pound of mushrooms, wash, stem and skin as before. Cut into dice,

put in a saucepan with the juice of half a lemon, a tablespoonful of

butter and a slice of onion, a sprig of parsley and one clove, tied

together in a thin muslin bag. Set the saucepan on the fire and stew

gently until nearly dry, then add water almost to cover them, salt and

pepper to taste, and let them cook fifteen minutes. Take out the bag of

onion, etc., and thicken with one egg yolk well beaten, and a small

cupful of cream. Have some slices of toast on a platter, buttered and

moistened with a little hot milk, pour the mushrooms over them, garnish

with parsley and serve hot.

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