Brown Mushroom Sauce
3 tablespoons butter
Few drops onion juice
3½ tablespoons flour
1 cup cream
½ lb. mushrooms
1 teaspoon beef extract
Salt
Paprika
Melt butter, add onion juice, and cook until slightly browned; then add flour and continue the browning. Pour on, gradually, while stirring constantly, the cream. Clean mushrooms, peal caps, cut in slices lengthwise, and sauté in butter five minutes. Break stems in pieces, cover with cold water, and cook slowly until liquor is reduced to one-third cup; then strain. Dissolve beef extract in mushroom liquor. Add to sauce, and season with salt and paprika. Just before serving, add sautéd caps.