No. 812 Filets de Volaille aux champignons à la Béchamel.
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.