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Mushroom Sauce

4 tablespoons butter. 51/2 tablespoons flour. 2 cups brown stock. 1½ can small mushrooms. 1 egg yolk slightly beaten. 2 teaspoons butter. 1/2 tablespoon Worcestershire Sauce. 1/2 teaspoon Kitchen Bouquet.

Salt, pepper.

PROCESS: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mushrooms from the liquor and sauté them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet.