Purée of Mushrooms for Oysters à la Carnot


Take half a pound of fresh mushrooms, wash them and chop them up fine, put them in a stewpan with one ounce of good butter, a little pepper and salt, cook on the side of the stove for five to eight minutes, then add the beards of the oysters that have been chopped fine and mix in the oyster liquor with two ounces of fresh white breadcrumbs, boil up together, add a teaspoonful of finely chopped parsley, and use.