24 thin slices bread
3 tbsp. butter
3 shallots or 1 sm. onion, chopped fine
1 lb. mushrooms
2 tbsp. all-purpose flour
1 c. whipping cream
Dash cayenne pepper
2 tsp. Dijon mustard (hot)
1/2 tsp. salt
2 tbsp. chopped parsley
2 tsp. lemon juice

Butter 24 muffin molds. Cut crust off bread. Fit slices into each mold. Trim as necessary. Bake at 400 degrees for 10 minutes or until toasted. Remove bread cakes from molds. Let cool on rack. In medium saucepan, melt butter and add shallots or onions and cook until soft.

Finely chop mushrooms. Add mushrooms to skillet and cook over medium high heat, stirring often until most of moisture has evaporated. Stir in flour until well blended. Pour in cream and cook, stirring until thickened.

Stir in cayenne to taste and remaining ingredients. Rub bread with butter if not using immediately. Spoon mixture into cakes. Place on cooking sheets and bake at 350 degrees for 10 minutes. Yields: 24 molds.