Proceed as before with the fillets, and likewise prepare half a pottle
of white mushrooms as in the last, but saving the trimmings, which put
in another stewpan with half the liquor from the mushrooms and a pint of
béchamel sauce (No. 7), reduce till rather thick, then pass it through a
tammie into another stewpan, add a little sugar and your mushrooms,
previously drained on a cloth, boil altogether two minutes, add half a
gill of boiling milk, sauce over and serve.