Morilles à la Provençale

• butter
• salt
• pepper
• a spoonful of flour
• a little good bouillon

Heat some butter in a small earthenware dish and fry the caps on top of the stove over an asbestos mat. Season with salt and pepper, sprinkle with a spoonful of flour and a little good bouillon, and cook for six minutes. Fry some bread in olive oil in another pan. Mix two egg yolks with the juice of