½ lb. mushrooms
1 cup cold water
1 teaspoon beef extract
Salt
Pepper
Cook butter with vegetables and ham until brown, add flour, and when well browned add stock, gradually, then strain. Clean mushroom stems, break in pieces, cover with water, and cook slowly until stock is reduced to one-third cup. Strain, and add to sauce with beef extract and seasonings. Just before serving add mushroom caps peeled, cut in slices lengthwise, and sautéd in butter five minutes.
Chicken à la McDonald
1 cup cold cooked chicken, cut in strips
3 cold boiled potatoes, cut in one-third inch slices
1 truffle cut in strips