Mushrooms au Gratin

Punnet or large mushrooms must be used for this purpose; cut the stalks, trim the edges, and remove the skin; then fill each mushroom with a similar preparation to that directed to be used for tomatas a la Provencale; shake some raspings of bread over them, and place them in a sautapan spread with butter, put them in the oven for about a quarter of an hour to bake, and then dish them up in a pyramidal form; pour some brown sauce round them, and serve.