Procedure

1. Trim and rub off a half pint of button mushrooms.
2. Rub together 2 tablespoons of butter and 1 of flour; cook this in a saucepan until smooth, but not colored; put in the mushrooms, add half a teaspoon of salt, 1/4 teaspoon of white pepper, and 1/2 a teaspoon of powdered sugar, 1/2 a teaspoon of very finely minced parsley.
3. Cook ten minutes, stirring often.
4. Beat the yolks of 2 eggs, add 1/4 cup of cream, and add gradually to the mushrooms, stirring all the time.
5. Cook two minutes and serve on a hot platter garnished with small potato croquettes, or on hot rounds of buttered toast.

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