Work into a dough ½ pound of flour, one tablespoonful of butter, two
whole eggs and a little salt; cut this pie-crust dough into tartlette
forms, say 3 inches in diameter, place in molds and bake in moderate
oven.
Melt two tablespoonsful of fresh butter, add 12 finely chopped
shallots, ¼ pound of finely chopped fresh mushrooms, pepper, salt, and
let it simmer, by constantly stirring, until it is thoroughly cooked,
and finish with chopped parsley; mix well into this two tablespoonsful
of demi-glacé. Cover the bottom of tartlettes with a layer of this
preparation, place a freshly poached egg on top, cover with thick cream
sauce, spray with grated Parmesan cheese, a dash of melted butter, and
bake in moderate oven for about five minutes.
Dish up on napkin with crisp fried parsley.