Boil half a dozen eggs hard; when done pour cold water over them, shell
and cut in half lengthwise; take out the yolks, mash them and add three
ounces of fresh mushrooms that have been chopped very fine and cooked
tender in a teaspoonful of butter; season with salt and pepper to taste
and stir in a dessertspoonful of cream, mix thoroughly. Fill the whites
with this mixture, rounding the top to the shape and size of a whole
yolk; sift some fine bread crumbs over the top and tiny bits of butter,
brown a moment in the oven. Arrange on a dish and pour a white sauce
around them in which an ounce of chopped and cooked mushrooms has been
stirred, garnish with parsley and serve.