| How To Cook: |
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1. Clean mushrooms, boil, and sieve.
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2. Soak crumbs in milk.
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3. Chop onion finely and fry in 1 oz. butter.
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4. Pass crumbs and onion through a meat grinder.
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5. Beat the egg white into stiff froth, stir egg yolks into rest of butter, adding mushroom paste, chopped dill, salt, pepper and egg white.
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6. Mix gently and fill the baking tin ¾ full, first having greased tin and sprinkled it with crumbs.
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7. Cover the tin closely and place in a pan of boiling water for about 1 hour.
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8. Serve with mushroom, tomato or dill sauce.
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