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