1 lb. scallops
Boiling salted water
1 lb. mushrooms
Salt, pepper, paprika
1 1/2 c. chicken stock
2 tbsp. flour
1 c. cream
2 egg yolks, slightly beaten
1 tbsp. butter
Toast
Chopped parsley

Simmer scallops until tender in boiling water. Saute mushrooms seasoned with salt, pepper and paprika. Blend flour and chicken stock and add to mushrooms. Add 3/4 cup of cream to the mushrooms and cook, stirring constantly, until thick and smooth.

Combine mushroom mixture and scallops, add butter and egg yolks, which have been mixed with remaining 1/4 cup of cream. Heat thoroughly. Serve on toast and garnish with chopped parsley.