Place them in a saucepan, and cook with gentle heat until the moisture they give is evaporated; then place them on a hot shelf until they are thoroughly dry. Pound them to powder in a mortar, and place the powder in well-closed preserve jars.
Make a roux of one tablespoonful each of butter and flour. Add two cupfuls of chicken broth or of white stock 5 add the chopped stalks of a pint of mushrooms; reduce the sauce one half; add a tablespoonful of chopped parsley, pepper, and salt. Turn this sauce into a shallow baking-dish. Press into it as many mushrooms as will fit into the dish, placing them close together, with the gills up. Put a piece of butter on each one; sprinkle the top with crumbs, and place in the oven for five to eight minutes. Serve in the same dish.
Stew the mushrooms in a little water with a tablespoonful of butter; season with pepper and salt. When ready to serve, add a little milk or cream; remove from the fire, and stir in the beaten yolks of two eggs; replace on the fire for a minute to thicken the eggs, and serve at once.