Pare neatly, wash well and dry in a cloth a pound of large, fine mushrooms. Season them with salt and pepper and a teaspoonful of sweet oil and broil them for four minutes on each side, first on the gill side and then on the other.
Dip six slices of toast in a little butter and milk and lay the mushrooms on them, being careful not to disturb any liquid that may have settled on the gills while they were broiling.
Then spread a little butter on them, and add salt and pepper and a few drops of lemon juice.