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Parmesan Sauce for Fish

In a saucepan place one tablespoonful of butter, one tablespoonful of flour, one quarter of a teaspoonful of salt and a dash of cayenne. Stir over the fire until mixed; then add one-half of a cupful of fish stock and one-half of a cupful of cream and stir until smooth and thick. Add four fresh mushrooms, cut fine, or a dozen canned ones, and simmer slowly for fifteen minutes. Strain and return to the fire. Add two tablespoonfuls of cream and one tablespoonful of butter, cut into bits. When the butter is well blended, add two tablespoonfuls of freshly grated Parmesan cheese and take at once from the fire.