Instructions: Remove crust from bread. Butter one side of bread with softened butter and set aside. Melt 1/2 cup butter. Add mushrooms and onions and saute over medium heat for 5 to 8 minutes or until tender. Season with salt and pepper. Drain and set aside. Cook the sausage, drain, and break into bite-sised pieces. ln a buttered 7x11 shallow pan, layer half the bread with the buttered side down, mushrooms and onions, sausage, then cheese.

Repeat. In a bowl mix the eggs, milk, Dijon mustard, dry mustard, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper. Pour over sausage and cheese. Cover and refrigerate ovrnight. Remove from refrigerator 1 hour before baking.

Sprinkle parsley over the top. Bake uncovered, in a preheated 350 oven for 1 hour.

Yield: 8 to 10 servings.

KEM EMBREY ABURROW

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