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Lemon-juice (Cut and trim your cutlets)

Cut and trim your cutlets neatly into round pieces; they should be all the same size; place them in a frying-pan with the ounce of butter and fry them, but do not let them brown; have ready the chopped mushrooms and shalots. Add to the cutlets. When nearly done, add the white sauce, sauté them in it for three minutes. Add the yolks of egg, and, lastly, the finely-chopped parsley and some lemon-juice, stirring well all the time, until the sauce is thick. Dish in a circle on mashed potato, and pour the sauce over and round.