_The Mushroom Dish_
Choose for this purpose fine firm ones. Pick, wash, wipe and peel—then
lay them in a deep pudding dish well buttered. Season them with pepper
and salt, and add a little onion. Sprinkle each layer with rolled bread
crumbs, dot with small pieces of butter and proceed in this way until
dish is full, having the top layer of bread crumbs. Bake in a moderate
oven.
_The Eggs_
Boil the eggs hard. Remove shells and cut eggs in half, slicing a bit
off the ends to make them stand upright. Extract yolks and rub them to
a smooth paste with melted butter, cayenne pepper, a touch of mustard
and a dash of vinegar. Fill the hollowed whites with this and send
to table upon a bed of chopped lettuce or water cress, seasoned with
pepper, salt, vinegar and a little sugar.