Roes and Mushrooms on Toast (Hot)
Make the necessary number of round croûtons of lightly-fried bread, and choose a like number of mushrooms the same size as the croûtons. Peel the mushrooms, rinse them in warm water, to remove any grit, and remove the stalks. Place them on a greased baking sheet, stalk side uppermost. Put some small pieces of butter on each mushroom and a little pepper and salt. Cover with buttered paper and cook in a moderate oven for 10 to 20 minutes. Serve a mushroom on each croûton, and on each mushroom place a cooked bloater roe curled round.