Mousseline of Broccoli with Mushroom Sauce

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Mousseline 1 pound broccoli florets including 1/2 inch of stem 1/2 cup whipping cream 1 teaspoon salt 1/2 teaspoon freshly ground pepper Pinch of nutmeg Juice of 1/2 lemon 4 eggs 16 to 8 morsels or other fried mushroom, well cleaned, rehydrated and halved or quartered 1 large shallot, minced 1/2 cup dry vermouth 1 cup whipping cream salt and freshly ground pepper lemon juice Sauce 1 cup (2 stick) unsalted butter Directions: For mousseline:  Generously butter ten 1/2 cup timbake molds or souffle dishes.  Bring large pot of salted water to boil.  Add broccoli and cook until barely tender, about 10 to 12 minutes.  Plunge into ice waer to stop cooking process.  Drain well.  Preheat oven to 375 degrees F. Bring cream to boil in medium saucepan.  Add broccoli, salt pepper, nutmeg, and lemon juice and mix well.  cook, stirring frequently, until cream is absorbed. about 10 minutes.  Transfer to processor or blender and puree.  Add eggs one at a time, mixing well after each addition.  Taste and adjust seasoning. Divide among prepared molds.  Set in baking dish or shallow roasting pan and add hot water to come halfway up sides of nolds.  Cover molds with butered foil.  Bake until set, 25 to 30 minutes. For sauce:  Heat heavy medium saucpan over medium high heat until liquid is reduced by half.  Add cream and continue cooking until sauce is slightly thickened.  Remove from heat.  Using wooden spoon, stir in butter a few pieces at a time.  SEason with salt, pepper and lemon juice to taste. To serve, run sharp knife around ede of molds and turn mousselines onto warm plates.  Surround with sauce, nap tops lightly and serve immediately.