Bacon and Mushrooms

Lard aux Champignons


Wash and peel some fresh mushrooms, and then put them in a stewpan with a quarter of a pint of brown sauce and a little butter, season with pepper and salt and draw down on the side of the stove for ten to fifteen minutes, dish up on round croûtons of fried bread or buttered rounds of toast, serve with slices of very thinly cut bacon which has been fried till crisp between each, and pour the sauce from the mushrooms round; sprinkle with a little finely chopped parsley and serve.