Mushrooms in Crust ( Croûte aux Champignons ).
For the crust, a little extra butter is added to the dough for rolls; it is made round, three inches in diameter, and two inches high, instead of an oval roll shape. When freshly baked, a slice is cut from the top of each one, the crumb is removed, and the shells are buttered and filled with mushrooms, cooked as for garnishing, and mixed with a Bechamel sauce. Finely minced parsley is sprinkled over the tops. They should be served quite hot. Fresh mushrooms are required for this dish.