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Fresh Mushroom Sauce

Thoroughly wash and drain twelve medium fresh mushrooms, finely slice, then place in a saucepan with an ounce butter, strain in juice of a half lemon and gently cook for six minutes, stirring once in a while. Add a tablespoon flour, stir well, then pour in a half gill milk and three-quarters gill cream. Season with a half teaspoon salt, a saltspoon cayenne, mix well until it comes to a boil, then let briskly cook for six minutes, lightly mixing meanwhile. Pour in one and a half tablespoons sherry, mix well, then use as required.