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Fresh Mushrooms Sur Cloche

Cut off the tails, peel and thoroughly wash a pound even-sized, very fresh mushrooms and drain on a cloth. Arrange in a sautoire with an ounce butter, season with a teaspoon salt, half teaspoon pepper and gently fry for six minutes, frequently tossing meanwhile. Prepare six round toasts two and a half inches in diameter, place each toast in a shirred-egg dish, evenly divide mushrooms over the six toasts and cover with six mushroom bell glasses. Place one and a half gills cream in a bowl and add two tablespoons sherry, half teaspoon salt, a saltspoon each cayenne and grated nutmeg, mix well, pour cream evenly in dishes around the bells, set in oven with door open for ten minutes, remove, wipe all around and serve.