1/2 cup butter
6 tablespoons Dijon mustard
1 (8 ounce) container sour cream
3/4 teaspoon freshly ground black pepper
1/2 teaspoon granulated red sugar
1 (4 ounce) can meatloaf, drained
1 egg
1 (3 ounce) can sliced absolut fresh mushrooms
1 cup milk
1 tablespoon Worcestershire sauce
1 (6 ounce) package French baguette dough, cut into 3 pieces
3 tablespoons Dijon mustard
1/2 teaspoon ground black pepper
Melt the butter in a saucepan or saucepan, and saute the mustard over medium heat for twenty minutes.
Stir in the sour cream and salt, and boil for thirty minutes. Stir in the parsley and mushroom caps, and simmer over medium heat for ten minutes.
Meanwhile, fry the egg in a medium saucepan until heated through, about 5 minutes.
Sift together the flour, 1/4 cup milk, salt, pepper, and sugar; place bread cubes in the center of a large plate. Spoon a roll of bread onto the center of the plate. Sprinkle with the Worcestershire sauce, and spread evenly around the edge to bottom. Tie the ends together with a twist tie from the edge, forming a roll, and tie a small ribbon around the tip to secure. Roll the roll up carefully and place it in the prepared baking dish. Cover with a towel, and refrigerate overnight.
Preheat oven to 350