Mushrooms Stuffed With Brains / Ciuperci umplute cu creier

Directions

Select a dozen fat mushrooms, clean and cut off the stems. Sprinkle first with lemon juice, let stand for 15 to 20 minutes, cover with warm butter and let stand while you prepare the meat as follows. Mash brains with one egg, add a few finely chopped sprigs of parsley, fennel and chives and salt and pepper to taste, mix together well and stuff the mushrooms. Arrange in a buttered baking pan, pour over them Y4 cup of sherry, sprinkle with chopped parsley and bake in a hot oven. Baste the mushrooms now and then, add a little more butter if needed and bake until done. (Use the stems in soup or make a side dish of them with white sauce made with sour cream.)