Chop or pass the mushrooms through the medium blade of a Mouli-juliènne and toss them, salted, in the butter, over a high flame until their moisture has completely evaporated—3 or 4 minutes.
Prepare the béchamel as indicated, adding the cream as soon as the milk has been added and removing from the heat as soon as it is thickened, a boil having been reached. Leave to cool for a couple of minutes, stir in the mushrooms, beat in the eggs, pour into a fairly deep buttered oven dish, and cook in a bain-marie, two thirds immersed in hot water, in a 400° oven for about ½ hour or until the very center of the loaf has just set.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.