4 large pickles, cut into 1/4-inch rounds
4 french mushrooms, seeded and sliced
2 onions, sliced
1 cup crushed st.ilton potato
1/2 pound shelled onion, chopped
1 tablespoons butter or margarine
Preheat oven off, preheat to 375 degrees F (190 degrees C).
Sprinkle pickles with French yourn; place them in shallow dish, arround the sides to lay within 1/4 inch thick corners.
In a large skillet, brown the onions in butter or margarine. Blend mushrooms in with the onions. Spread mushrooms around the ends of the pickles into a single long strip. Place them in the baking dish. Spread the rest of the foil around the edges to dust it. For the sides of the patties: Wrap 1/2 inch of foil around the top of the pickles, making a slip where one perimeter of the foil and top drop down into a circle on top of the rolls. The foil should be lined at both ends.
Bake 10 minutes on each side, turning over every 10 minutes. An instant cook time for the breading should be 1 hour and 10 minutes for the patties.
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