Take a ladleful of stock, free from grease, from the stock-pot; add to
it part of the juice from the can of mushrooms; thicken it with a little
flour and butter mixed (_roux_); add pepper, salt, and a few drops of
lemon-juice; now add the mushrooms--let them simmer a few minutes. Pour
the sauce over the fillet of beef, and serve.
[Illustration]
At small dinner companies, where the host carves, or has a good carver,
the fillet can be served entire, decorated as elaborately as one wishes.
If, however, the dinner is served from the side, it is convenient to
have it carved as shown in cut on preceding page. The centre of the
fillet is disengaged, then carved, and returned to its place. It has
then the appearance of being whole.