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Stewed Mushrooms for Garnish

Clean and wash one pound of mushrooms, and cut them, with their stalks, into slices about one-fourth of an inch thick. Put one-fourth of a pound of butter into a fryingpan on the fire, and when the butter is quite hot, without being colored, add the mushrooms, with a little pepper and salt, and toss for four or five minutes. Then sprinkle with one ounce of flour, and toss them again for one minute longer; add one teacupful of broth, one tablespoonful each of minced parsley and shallot, and when they are of a light brown color they are done and ready for use.