Half a pound of mushrooms, wash, stem and skin as before. Cut into dice,
put in a saucepan with the juice of half a lemon, a tablespoonful of
butter and a slice of onion, a sprig of parsley and one clove, tied
together in a thin muslin bag. Set the saucepan on the fire and stew
gently until nearly dry, then add water almost to cover them, salt and
pepper to taste, and let them cook fifteen minutes. Take out the bag of
onion, etc., and thicken with one egg yolk well beaten, and a small
cupful of cream. Have some slices of toast on a platter, buttered and
moistened with a little hot milk, pour the mushrooms over them, garnish
with parsley and serve hot.