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Baked Mushrooms in Cups

Peel and cut off the stalks of a dozen or more large flat mushrooms, and chop them 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 at the side of the fire 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 moulds, fill each with the above mixture and bake in a brisk oven. Prepare some white sauce; when baked turn the mushrooms out of the moulds onto a hot dish, pour the sauce round them, and serve.