Toadstools, Mushrooms, Fungi, Edible and Poisonous

Crusts of Mushrooms

Cut into small, even-sized squares a pint of the selected toadstool; stew in a little water until done; add two ounces butter and one teaspoonful of salt, one-half teaspoonful of pepper. Wet a teaspoonful of flour with two gills of cream and mix with the beaten yolks of two eggs. Add, and mix well with the toadstool.

Cut the upper crust from some small French rolls. Scoop out the inside of both upper and lower part, brush them with melted butter and brown in the oven; fill them, put on the top. Serve.

Or, when cooked as directed, serve in paper cases, or pastry shells.