Left-over foods and how to use them

by Elizabeth O. Hiller

Brown Mushroom Sauce

• 1 can button mushrooms.
• 4 tablespoons butter.
• 4 tablespoons flour.
• 2 cups brown stock.
• ½ tablespoon lemon juice.
• 2 tablespoons sherry wine.

Process: Melt the butter in a sauce-pan, brown it richly; add flour and continue browning, stirring constantly. Add brown stock gradually, continue stirring. Add lemon juice and sherry. Heat the mushrooms in their own liquor; if they are the very small button mushrooms they may be used whole, if larger mushrooms are used they may be cut in quarters. Drain from the hot liquor and add them to the sauce. Reserve one half cup of mushrooms from the can to use in croquette mixture.