mixture, which should be about the
consistency of a welsh rabbit. Bake
for 10 minutes in the oven and
finish under the grill.
CHAMPIGNONS À LA PROVENÇALE
½ lb fresh field mushrooms, a small
glass olive oil, parsley, garlic, salt and
pepper.
Wash the mushrooms in cold
water; slice them, leaving the
stalks on. Heat the oil in a shallow
pan, and when it is only fairly hot
put in the mushrooms, and sauté
them for 5 minutes. Add a handful
of chopped parsley, a very little
garlic, salt and pepper, and cook 2