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Fresh Mushrooms Au Gratin

Clip off a little of the tips of stalks of a pound very fresh, white, even-sized, medium, fresh mushrooms. Thoroughly wash them in plenty of cold water and thoroughly dry them on a cloth. Heat one ounce butter in a small frying pan, add the mushrooms, season with a teaspoon salt and three saltspoons white pepper and gently brown ten minutes, lightly tossing meanwhile. Lift up the mushrooms with a skimmer and keep on a plate. Add one and a half ounces flour to the mushroom butter in pan, briskly stir while heating one minute, pour in one gill hot milk, two tablespoons sherry, one gill cream, half a saltspoon cayenne and one saltspoon grated nutmeg. Sharply mix with a whisk until it comes to a boil, add the mushrooms and slowly cook ten minutes, occasionally mixing meanwhile. Transfer to a baking dish, dredge a tablespoon grated Parmesan cheese over, place a few little bits of butter on top, set to bake in the oven for ten minutes, remove and serve.