If there is a considerable quantity of the white meat of the turkey
left over cut it up into dice-shaped bits and add to it half its
quantity of canned mushrooms cut in two; moisten well with béchamel
sauce, season with pepper and salt and let heat for ten minutes, but
don't stir it. Dish it on triangular pieces of toasted white bread.
Or, if you like, you may use in place of the béchamel sauce, cream and
butter; but, whatever amount of cream is used, let it heat till it
reduces to one-half.