MUSHROOM TARTLETS (2)

1/4 lb. mushrooms, 1/2 oz. butter, pepper and salt, 1/2 oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.