Mushroom Croustades

Yield: 24

4 T butter
3T finely chopped shallots
1/2 lb mushrooms, finely chopped
2 T flour
1 cup heavy whipping cream
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 T finely chopped chives
1/2 tsp lemon juice
2 T finely grated parmesan chese
butter

Melt butter in med-size skillet.
Saute shallots over med heat, about 4min, stirring frequently. DO NOT LET BROWN.
Stir in mushrooms. Continue to cook until all moisture has evaporated, about 10-15 min.
Remove from heat.
Add flour and stir till smooth and bubbly.
Add cream gradually, stiring until blended.
Return to heat.
Bring mixture to boil, stirring constantly.
Remove from heat.
Stir in salt, cayenne, chives and lemon juice.
Pour into bowl; cool. May be covered and refrigerated until ready to use.

Fill croustades, mounding slightly
Sprinkle with parmesan and dot with speck of butter.
Place on ungreased cookie sheet.

Bake at 350 for 10 minutes, then place under broiler briefly. Be careful not to burn.

Croustades
Yield: 48

48 slices thin-sliced bread
2/3 cup butter, melted

preheat oven to 350Cut rounds frombread slices using 2 1/2" cookie cutter. Brush both sides with butter. Press into 1 3/4" muffin tin cups.

Bake at 350 for 10-15 minutes or till golden around edge. Cool on racks. Store lightly covered at room temp.