No. 1103 Croute aux champignons.
Procure a very fresh pottle of white mushrooms, which peel and trim, pass a few chopped onions in a stewpan with a small piece of butter (do not let them get brown), add a pint of sauce béchamel (No. 7); when boiling put in the mushrooms (raw), let simmer half an hour, season with a little salt, pepper, and sugar, and finish with a liaison of two yolks of eggs mixed with half a gill of cream, move round over the fire till it thickens, dress them upon your dish in the crust of a French roll, scooped out and fried for that purpose, and sauce over.