6 | Mushrooms à la Crème
"Trim and rub half a pint of button-mushrooms; dissolve two ounces of butter rolled in flour in a stewpan; then put in the mushrooms, a bunch of parsley, a teaspoonful of salt, half a teaspoonful each of white pepper and powdered sugar; shake the pan around for ten minutes, then beat up the yolks of two eggs with two tablespoonfuls of cream, and add by degrees to the mushrooms. In two or three minutes you can serve them in the sauce."—Worthington Smith.