Fill a croustade with pure of fresh mushrooms, put a poached egg on top, and cover with cream sauce.
Do not put the filling in until ready to serve, and heat the croustade before adding it.
The mast in the croustade must be made of pte doffice (see plate containing the designs for croustades).
Serve with rich Espagnole sauce or oyster sauce on a croustade of potato.
