Gluttonous Crusts

Preparation:

Preparation: First, soak the mushrooms in warm water to revive them. Then prepare the crusts, i.e. the bread boxes that will have to contain the financier. Place the bread on the chopping board and cut it into slices about 4 cm thick. With a square stencil, slightly smaller than the slice of bread, make an incision about 3-4 mm deep in the breadcrumbs. You can also do this with the tip of a knife, keeping at least 1 cm away from the edge of the bread and trying to make a cut as regular as possible, because the incised part will then be cut and detached to form the lid of the box. Once all the crusts have been prepared in this way, fry them in a large pan in which you will have let plenty of oil smoke; turn them gently a couple of times, to brown them well on both sides, then transfer them, picking them up with a perforated spatula, onto a large tray covered with absorbent kitchen paper so that they lose part of the cooking oil. Remove the upper part of the slice by gently introducing the prongs of a fork along the previously made incision: the lid must come off intact, in a square shape. Keep the already fried crusts warm as you prepare the others; then leave them all together in the oven, first on and then off, so that they are kept warm. Now prepare the financier, which will form the filling: finely chop the onion and let it dry gently in a pan with 50 g of butter. Wash the mushrooms well, chop them and toss them in the sautéed pan, leaving them to infuse for a few minutes. Add a ladleful of hot broth and cook for 15 minutes; if necessary, add more broth. Salt a little, as the broth is already tasty enough, and pepper abundantly instead. Meanwhile, in another saucepan, prepare the giblets: after having cleaned them well and cut them into small pieces, brown them in 40 g of previously melted butter; keep the flame high so that they take on colour, then season them with a pinch of salt and a pinch of pepper, sprinkle them with a ladle of broth and cook them for a total of 6-7 minutes. As soon as the mushrooms are cooked, add them to the giblets with their stock. Mix well and wet everything with the cream, leaving the sauce to thicken for a few moments. Now fill the crusts with the prepared financier, which you will then cover with the lids (if the cavities of the slices of bread are not large enough, you can extract a little more crumb, helping yourself with a teaspoon and working delicately so as not to break the layer of bread underneath). Serve the greedy crusts very hot. It would be better to pass them for a few moments in the oven, after having filled them.