Mousserons à la Crème Valentinoise

• gathered
• fat bacon or ham fat
• mushroom heads
• a little collection of chervil
• tarragon

Having gathered a pound of Tricholoma Georgii remove any débris that may attach to them. Chop some fat bacon or ham fat into small pieces and sauté them in a pan until they have rendered most of their fat. Remove the fragments, and put the mushroom heads in the pan, with their stalks chopp