Sauce aux Champignons.—Boil 4oz. or so of nicely wiped and broken up mushrooms in half a pint of good brown sauce for a few minutes, stirring it well, and serve as it is, plain or sieved, seasoning it to taste with lemon juice, salt, and cayenne, adding a tiny piece of butter just as you lift it from the fire. This is excellent for cutlets, fillets of beef, etc., and should be of the consistency of a thickish purée.