Larded filet of beef with mushrooms or, aux champignons, is the almost universal dish at small party dinners. The common method of preparing the mushrooms has been described at No. 48, but if a finished sauce is required use half brown beef gravy and half mushroom sauce, add a bastingspoon of wine and simmer at the side of the range and skim until clear, then if not thick enough boil it down rapidly, and after that add the mushrooms, cayenne, and a spoonful of sherry.