2310—Champignons sous Cloche

Trim the mushrooms; season them with salt and pepper, and garnish the hollow of each with a piece of Maître-d’hôtel butter, the size of a hazel-nut, and one-half coffeespoonful of cream.

Set a mushroom on each piece of toast, which should be two inches in diameter and fried in butter. Dish them on an egg-tray, and cover them with a special, small, glass bell, four inches in diameter and two inches high, the rim of which must rest on the bottom of a dish, the diameter of which should be such as to fit the bell.

Put the dishes on the side of the stove, and cook in moderate heat for about twenty-five minutes.