Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten minutes with ½ glass of sherry wine. Serve hot on slices of French toast.
April 4 — No. 4
French