Champignons sous cloche (Mushrooms Baked Under a Glass Bell)

Ingredients

• Medium mushrooms
• Salt
• Pepper
• Beurre à la maître d'hôtel
• Cream
• Round toasts 5 centimetres in diameter

Instructions

1. Trim medium mushrooms and season them with salt and pepper.
2. Fill the cavity of each with a walnut-sized piece of Beurre à la maître d'hôtel and half a teaspoonful of cream.
3. Set each mushroom on a round toast 5 centimetres in diameter, grilled or fried in butter.
4. Arrange them on egg dishes whose diameter matches that of the bell as far as possible.
5. Cover each with a small special glass bell 10 centimetres in diameter and 6 to 7 centimetres high, its edges resting on the bottom of the dish.
6. Put the dishes on the corner of the fire and cook at moderate heat for about 25 minutes.