5 =Mushrooms à la Provençal=

Take mushrooms of good size, remove the stems and cut their tops in

halves or quarters, which, with the chopped stems, should then be

immersed in olive oil, spiced with salt, pepper, and a piece of garlic,

for about two hours. They should then be put into a stewpan with oil

and cooked over a brisk fire. A variation of this method includes the

addition of chopped meat and the yolks of two eggs, the whole being

slightly browned in the oven before serving.