• 1 lb. flap or button mushrooms
• 2 oz. butter or margarine

Wash and peel the mushrooms, trim the stalks. Melt the butter in a saucepan and fry the mushrooms in it slowly, about 10 min. Blend the arrowroot with the stock. Add to the pan and stir till boiling. Simmer 20–30 min. Add lemon juice and cream and season carefully. Dish and garnish with parsley and fleurons of pastry.