MUSHROOMS IN SHELLS

Cut fresh dressed mushrooms in small pieces, dry in a napkin and toss them in hot butter in a sauce pan until brown, but not done. Shake in a tsp. of flour, stir, add a cup. of rich veal or chicken stock, and let simmer for 5 minutes. Beat 2 eggs with the juice of half a lemon and add slowly, stirring until as thick as cream. Fill table shells with the mixture, sprinkle with cracker crumbs and brown in a hot oven.