Mushroom Crusts and with Truffles—Mousserons

These are prepared in various ways. Flat crusts are made three inches in diameter and a quarter of an inch thick, to be covered over with butter and placed in the oven to attain a fine color. Or cut off the tops of some rolls or flutes, empty out all the crumbs, coat the inside with fresh butter and put them into the oven to color nicely. Turn and channel (No. 118) one pound of sound mushroom heads; wash them in clear water, then place in a saucepan with a small piece of butter, salt, lemon juice and a little water, boil for a few moments, keeping the vessel closed. Reduce some veloute sauce (No. 415) with this mushroom liquid, add to it the mushrooms, remove at the first boil and thicken with four egg-yolks, a little cream and fresh butter; fill or cover the crusts with this and serve at once.

For Mushroom and Truffle Crusts.—Prepare the same way, only adding minced truffles to the mushrooms; they may be colored in the oven by besprinkling the tops with bread-crumbs and cheese, pouring butter over, then set in the oven for a few moments.