Take six nice shaped mushrooms, 2 oz. sausage meat, ½ an eschalot (finely minced), 1 tablespoonful of butter and the same of chopped parsley, a grate of nutmeg, 2 tablespoonfuls of breadcrumbs, and pepper and salt to taste. Melt the butter in a pan, put in the onion, and cook a little; put in the meat and cook together; then the remaining ingredients. Peel the mushrooms, also stalks, cover the mushrooms with the mixture, and put the stalks in. Place on a buttered tin and bake 10 to 15 minutes in a moderate oven. Serve on plates on a layer of scrambled eggs very hot.
STUFFED MUSHROOMS
Serve on plates on a layer of scrambled eggs