1 dessertspoon butter

Grated lemon rind

1 dessertspoon chopped ham

A little stock

1 tablespoon chopped parsley and shallot

1/2 dozen large flat paddock mushrooms


Some sprigs of parsley




Melt butter in saucepan and stir in chopped ham, parsley, shallot, salt, pepper, lemon rind, breadcrumbs, and a little stock. Simmer for 5 minutes then prepare mushrooms by peeling, washing, drying, and removing stalks. Arrange with stalk side up on a greased baking dish and put a little mixture on each and cover with a greased paper. Bake in a moderately hot oven for 20 minutes then place each mushroom on a round of buttered toast and garnish with sprigs of parsley.