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Stuffed Fresh Mushrooms

Remove the tails (and keep them) from a pound of very fresh, good-sized, sound mushrooms, wash in cold water and carefully drain on a cloth. Heat a tablespoon melted butter in a frying pan, place them in pan one beside another and cook for three minutes on each side. Squeeze over juice of half a sound lemon, sprinkle over a half teaspoon salt, toss well and keep on a plate till required. Thoroughly wash the mushroom tails, chop very fine, place in a small saucepan with an ounce of butter, three finely chopped shallots, one ounce chopped raw ham, a half bean chopped garlic, and gently brown for ten minutes, frequently stirring meanwhile. Add one tablespoon flour, stir well, pour in a gill cream, three saltspoons salt, one saltspoon cayenne and a saltspoon grated nutmeg; mix with wooden spoon until it comes to a boil, then add two tablespoons fresh bread crumbs, one egg yolk, and mix well while heating for three minutes. Transfer this preparation to a plate and let get cold, then stuff mushrooms with the preparation, neatly smooth tops, carefully dip in melted butter, then in bread crumbs, place on a tin, set in oven for eight minutes remove and use as directed.