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Mushroom Sauce

Mushroom Sauce


  • 8 oz. Of button mushrooms
  • 1 oz. Of butter or margarine
  • 1 teaspoonful lemon juice
  • 1 dessert spoonful cornflour
  • half a pint of brown stock
  • 2 tablespoonfuls of cream or tinned milk.


Peel and stalk the mushrooms and cut them into quarters.

Put them in a small saucepan and add butter and lemon juice and cook slowly for about ten minutes.

Add the half-pint of brown stock: simmer for half an hour.

Mix the cornflour with the cream, add this to the mushrooms and stir in well.

Cook a further few minutes then serve.
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