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Mushrooms Stewed with Cream

Prepare a pound of mushrooms by paring off the ends, then clean and wash them well, and if very large cut them in half. Drain and place them in a saucepan with three ounces of butter. Season with salt and pepper and cook for five minutes. Add two tablespoonfuls of white sauce and half a cupful of sweet cream, cook for four minutes longer, and serve in a hot dish with eight heart-shaped bread croutons for garnish.