24 thin slices French bread
2 tsp. melted butter

Using cookie cutter, cut 3 inch rounds of bread, trimming crust if necessary. Coat inside of tiny muffin tins with melted butter and mold bread rounds into each cup. Bake at 400 degrees about 10 minutes or until very golden. Remove and let cool. Note: These freeze very well.

MUSHROOM FILLING:

3 tbsp. finely chopped shallots
1/2 lb. mushrooms finely chopped
2 tbsp. flour
1 c. whipping cream
1/8 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. finely chopped parsley
1 1/2 tsp. finely chopped chives
1/2 tsp. lemon juice
Parmesan cheese
4 tbsp. butter

In skillet, melt 4 tablespoons butter, add shallots. Stir constantly over heat 4 minutes; do not brown. Add mushrooms and coat thoroughly with butter, cooking until all moisture evaporates, 10 to 15 minutes. Remove from heat, add flour and stir. Immediately pour cream over, stirring constantly. Bring mixture to a boil; turn down heat and cook 1 minute.

Remove from heat and stir in remaining ingredients. Transfer to covered bowl; refrigerate until ready to use. Fill croustades with mushroom mixture. Sprinkle with Parmesan cheese; dot with butter. Place on cookie sheet. Bake at 350 degrees for 10 minutes. Put under broiler for the last minute. Makes 24.