This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1 tablespoon butter 6 mushroom caps.
1/2 cup chicken stock.
2 tablespoons Sherry wine.
2 tablespoons grated Parmesan cheese.
Finely chop shallots and cook in butter, stirring constantly, three minutes. Add mushroom caps, peeled and chopped, and cook five minutes; then add stock, wine, salt, pepper, and cayenne. Bring to the boiling point and let simmer ten minutes. Turn into a shallow, buttered baking dish and place on sauce French poached eggs. Pour over cream, sprinkle with cheese and let stand in oven until cheese has melted.