Mushrooms a la Delsart Garnishing

Select twelve fine, large mushrooms, cut off the stalks and empty them partly with a vegetable spoon, being careful not to break them, then throw them gently into fresh acidulated water. Chop up finely two ounces of the mushroom parings, one ounce of onions, one clove of crushed garlic, and one teaspoonful of chopped parsley, heat well two ounces of butter in a saucepan, add the onions to fry colorless, then the garlic, and parsley, and finally the mushroom parings after these have reduced their moisture, put in two ounces of bread-crumbs, a pint of bechamel (No. 409), salt, pepper, and nutmeg, stirring in four raw egg-yolks, drain the mushrooms, and fill them with this preparation, having it slightly bomb-shaped on top, bestrew with bread-raspings, and pour over a little butter. Lay them on a baking-tin covered with slices of fat pork, place this in a hot oven to brown the forcemeat, and serve with a half-glaze sauce (No. 413) and Madeira.