| How To Cook: |
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1. Make the pastry, allow it to "rest," and then roll out very thinly.
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2. Cut out tartlets with a buttered pastry cutter and bake "blind."
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3. Wash and chop the mushrooms and cook them in the butter, adding the chopped onions.
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4. Sprinkle in the flour, stir, add the cream, season, and add the lemon juice; simmer for 5 minutes.
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5. Fill the hot tartlet cases with this mixture and serve very hot.
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