144. Uova Ripiene II

• 6 eggs
• 30 grams (about 1 ounce) of butter
• 20<

Hard boil the eggs, slice lengthwise, remove the yolks and set them aside.

Soak the bread well in milk and then wring dry.

Reconstitute the mushroom in lukewarm water.

Grind everything as fine as possible and then fill the empty egg whites to overflowing. Then arrange the 12 half-eggs on the convex side of a platter, on a bed of mashed