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Croustades of Mushrooms

Peel and chop an onion very fine, place it in a fryingpan with a little butter and fry to a light golden color. Stir often, add four or five ounces of finely-chopped mushrooms, and simmer gently until they are about three-fourths done. Put two soaked anchovies in a mortar and pound them, adding gradually one teaspoonful of mustard and three tablespoonfuls of brown sauce; put this in with the mushrooms and boil for two or three minutes longer or until they are done. Have prepared some croustade cases, fill them up with the mixture, and serve at once.