Procure a very fresh pottle of white mushrooms, which peel and trim,
pass a few chopped onions in a stewpan with a small piece of butter (do
not let them get brown), add a pint of sauce béchamel (No. 7); when
boiling put in the mushrooms (raw), let simmer half an hour, season with
a little salt, pepper, and sugar, and finish with a liaison of two yolks
of eggs mixed with half a gill of cream, move round over the fire till
it thickens, dress them upon your dish in the crust of a French roll,
scooped out and fried for that purpose, and sauce over.