1 cup stewed mushrooms in pieces 2 level tablespns. flour 1 tablespn. butter salt

1 tablespn. chopped onion 1/2, cup consomme or milk

1 tablespn. chopped parsley 2 yolks of eggs

1 tablespn. milk

Simmer onion in butter, add parsley, flour, and milk or consommé. Remove from fire, add yolks of eggs beaten with the tablespn. of milk, salt and mushrooms. Fill small molds which have been garnished as desired, bake in pan of water 20 m. or until set. Unmold on to rounds of toast, surround with thick mushroom sauce.

The timbales may be made of canned mushrooms and served with rich cream sauce.