Croûte aux Champignons (Mushroom Croûtes)

Ingredients

• small mushrooms
• butter
• a dash of lemon juice
• sauce Allemande
• the reduced cooking liquor of the mushrooms
• pain Jocko
• butter
• for a service: a croustade baked blind in a flan ring
• for a service: small puff-pastry crescents

Instructions

1. Stew the small mushrooms in butter with a dash of lemon juice.
2. Reduce their cooking liquor, add it to a sauce Allemande, and add the mushrooms to that sauce.
3. Cut croûtes from a pain Jocko and hollow them out by half.
4. Coat the croûtes with butter and dry them in the oven.
5. At the moment of serving, fill the croûtes with the prepared mushrooms.
6. For a service, dress the garnish instead in a croustade made in a flan ring and baked blind, and surround it with a border of small puff-pastry crescents baked without being gilded.