Prepare the fillets of three fowls as before, sauté and dress them as
usual; wash and turn half a pottle of mushrooms, pass the heads in a
stewpan with a little butter, salt, lemon-juice, and two tablespoonfuls
of water, boil three minutes, then in another stewpan have a pint of the
sauce suprême (No. 57), add the mushrooms with their stock, skim well,
boil altogether ten minutes, add two tablespoonfuls of good thick cream
and a little sugar, sauce over and serve.