Fried Chicken Fillets with Mushrooms

Sauteed mushrooms with pan-fried chicken fillets and bechamel sauce.

Take half a pound of white mushrooms, peel and turn, put their trimmings into a stewpan, and the mushrooms into a fryingpan with half a teacupful of water, a small piece of butter and a little salt. Boil the mushrooms for three or four minutes, then strain their liquor into the stewpan with the trimmings, add one pint of bechamel sauce, and boil it until rather thickly reduced; then pass it through a fine hair sieve, return it to the stewpan, put in the mushrooms, one teaspoonful of sugar, mix half a teacupful of milk, and boil it up again. Trim the fillets of a fowl, put them in a fryingpan with a lump of butter, and fry them over a moderate fire. When cooked the fillets should be quite white. Serve on a hot dish with the mushrooms in the center.