7 | Mushroom Ragoût
"Put into a stewpan a little stock, a small quantity of vinegar, parsley and green onions chopped up, salt, and spices. When this is about to boil, the mushrooms being cleaned, put them in. When done remove them from the fire and thicken with yolks of eggs."—Worthington Smith. Another recommends that the stew should be poured upon toast, or upon crusts of bread previously fried in butter.