To this add a brimming teaspoonful of chopped parsley, or even a little more, a saltspoonful of dried thyme, or half this quantity of fresh thyme.

Fry all this in a frying-pan, in a little butter.

The aroma is delicious.

Then add sufficient dried bread-crumbs that have been rubbed through a wire sieve to make the whole into a moist paste, fill each of the cups with this mixture so that the top is as convex as the cup of the mushroom, having first seasoned the mixture with a little pepper, salt, and lemon-juice.

Shake some fine bread-raspings over the top so as to make them of a nice golden-brown colour, pour a little drop of oil into a baking-tin, place the mushrooms in it, and bake them gently in an oven till the cup part of the mushroom becomes soft and tender, but take care they do not cook till they break.
Now take them out carefully with an egg-slice, and place them on a dish--a silver dish is best for the purpose-and place some nice, crisp, fried parsley round the edge.
MUSHROOMS A LA BORDELAISE .-- This, as the name implies, is a French recipe.
It consists of ordinary grilled mushrooms, served in a sauce composed of oil or oiled butter, chopped up with parsley and garlic, thickened with the yolks of eggs.
MUSHROOMS A LA PROVENCALE .-- This is an Italian recipe.