Purée of Mushrooms for Croustades.—Well wash one pound of fresh mushrooms, and chop them 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 bread-crumbs; season with a little white pepper and salt, add two or three tablespoonfuls of brown sauce, boil up and use.