Cover the bottom of a porcelain dish with toast. On the toast pile mushrooms, gills down, several rows high, sprinkling with salt. Pour 1/3 - 1/2 cup of cream on to the mushrooms, cover with the globe or bell and simmer on the top of the stove 20-30 m.

The cover is removed after the plate is placed before the guest. This quantity is served for luncheon when the dish is the principal one of the meal. For a single course, a smaller portion of toast would be required and not more than 4 or 5 mushroom caps.

The dishes may be baked in the oven.