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Pepper and Salt (Little Brown Sauce)

A little Brown Sauce.

Take some mushrooms, not too large and as much of a size as possible, peel and trim them, chop up the trimmings with the shalot and parsley, sauté them in the butter, add a little brown sauce, the bread-crumbs, pepper and salt.

Stuff the mushrooms with this mixture, put them in the oven for about ten minutes. Place each mushroom on a croûte of bread its own size, and serve very hot.

Œufs à l'Aurore.

Ingredients.

Five Eggs, hard-boiled.

Mix half a pint of good White Sauce and Tomato Sauce. Yolk of one Egg, raw.

One tablespoonful of Tarragon Vinegar.