Mushrooms a la Raynal—Mousserons

Prepare a foundation paste (No. 135) croustade, having it broad and rather high; place it on a baking sheet and fill it with a preparation made with a pound and a half of mushrooms cooked for five minutes in a little butter and broth (No. 194a); season with salt, then drain; when they are done cut them up finely and add the pieces to a chicken puree (No. 713), having it the consistency of a thick sauce, mixing in some raw egg-yolks. Push the filled croustade into the oven and let cook without browning. Have prepared a dozen mushroom heads, each one an inch and a half in diameter, suppress the stalks, scoop out the inside and chop up the fragments and stalks very fine; fry them in butter until quite dry, add lemon juice and let cool; mix this with the same quantity of chicken forcemeat (No. 86) and chopped parsley, season well and use this to fill the mushroom heads, forming them slightly rounded on top; lay them on a baking pan, scatter bread-crumbs over and pour on some butter; slip a little broth into the bottom and place in the oven for half an hour; dress these mushrooms on top of the croustade and serve.