Purée of Mushrooms.—Well wash one pound of fresh mushrooms, dry them and chop fine and put them in a sauté pan with one and a half ounces of butter; draw down on the side of the stove for seven or eight minutes, then mix with two tablespoonfuls of freshly made breadcrumbs; season with a little white pepper and salt, add one tablespoonful of brown sauce, boil up, mix in a teaspoonful of chopped parsley, and use.