1 pint mushrooms Salt and pepper
1 tablespoon butter Flour
Wash the mushrooms; peel them and cut off the bottom of the stalks. Melt the butter; add the mushrooms, sprinkling them with salt, pepper and flour. Let them cook slowly in the butter and their own liquor for about fifteen minutes.
If desired, a few tablespoons of cream and a little grated nutmeg may be added to the butter, and the mushrooms served on small pieces of buttered toast.
Wash the mushrooms; remove the stems and peel the caps. Place them in a broiler and broil for five minutes, with the cap side down during the first half of broiling. Serve on circular pieces of buttered toast, sprinkling with salt and pepper and putting a small piece of butter on each cap.
Choose the larger mushrooms for baking. Prepare them as for broiling and place them upside down in a shallow baking dish, sprinkling with salt and pepper and placing a small piece of butter on each. Bake for about twenty minutes, basting with a little melted butter.
Stew the mushrooms in cream; remove from the fire and stir in the beaten yolks of two eggs. Return to the fire to let the eggs thicken; then serve at once.