Take one-fourth pound of button mushrooms, peel off the upper skin, cut off the stems, and, after pounding, put them into a stewpan with two ounces of butter; put in the mushrooms and stew slowly for about eight minutes, adding a little cayenne and ground allspice; turn them onto a plate, leaning them against one another, so that the fat will drain, and let them get cold; then chop very fine, and add one-fourth pound of breadcrumbs, season with a little grated nutmeg, mace, cayenne and salt, add a little butter, and mix the whole with the yolks of two eggs to make the mass firm, and pour in sufficient of the gravy from the mushrooms to render it of the desired thickness. Form it into balls, and either poach them for six minutes for soup, or fry them for seven minutes in butter, and use them to garnish roast poultry.