Ragout Of Mushrooms

Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into

dice. Put the stems and skins in water to cover and stew them for twenty

minutes; strain and put the mushrooms into this broth with a generous

tablespoonful of butter, a teaspoonful of finely chopped onion, season

with salt and pepper, cook until tender; when done add two well-beaten

yolks of eggs, stir briskly and remove at once from the fire, turn out

on a platter, sprinkle with a little very finely minced parsley and

serve very hot.