Mushrooms en Coquille.
Cut the mushrooms, if they are too large; throw them for a few minutes into boiling water, then into cold water to whiten them; wipe well, and sauté them in a saucepan, with a little butter. When colored, and almost done, sprinkle in a little flour and a little chopped parsley; when the flour is cooked (which will require but a few moments), pour in, say, a tea-cupful of stock; let it all simmer for about fifteen minutes. Just before serving, stir in the beaten yolk of an egg, and a few drops of lemon-juice. The sauce should be rather thick. Fill each shell with this mixture; sprinkle a few sifted cracker-crumbs on the tops; brown them slightly with a red-hot shovel, or put them into a very hot oven a few moments just before serving.