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.
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.