Mushrooms a la Bordelaise

Drain 1 can of mushrooms; chop 6 shallots very fine and saute in 1
tablespoonful of butter. Add the chopped mushrooms; sprinkle with
salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten
minutes with 1/2 glass of sherry wine. Serve hot on slices of
French toast.