Mushrooms Stuffed in Cases with Madeira—Mousserons

Procure twelve mushrooms, each an inch and three-quarters in diameter; remove both peel and stalks; wash and with a vegetable spoon (Fig. 91) scoop out the centers until the firm mushroom meat is reached, then wash the whole, and chop up the stalks. Have some hot butter and in it fry a little shallot, parsley and truffles, all well chopped; season with salt, pepper and nutmeg, and dilute with half a pint of well reduced allemande sauce (No. 407); fill the insides of the mushroom heads with this dressing. Prepare paper cases the same size as the mushroom heads, coat them with oil, and stiffen in the oven; into each case place a little Madeira wine, and one mushroom with the stuffed side uppermost; bestrew with bread-crumbs, pour over a little butter, and bake in the oven; when done to a fine color baste with Colbert sauce (No. 451), and serve.