Heat in a saucepan the carcass and stuffing with water enough to cover it two inches deep. Cook slowly for two hours, strain and season with onion-juice, chopped parsley, pepper, and salt.

Cut the meat into small dice, and half a can of mushrooms

(champignons) into quarters, and stir into the sauce. Heat to scalding, add a glass of sherry and the juice of half a lemon, and serve.