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White Mushroom Sauce

Melt four tablespoons of butter, add one slice each of carrot and onion, a bit of bay leaf, sprig of parsley, six peppercorns, four tablespoons of flour, and slowly add two cups of white stock.

Cook five minutes, remove seasonings and add one-half can of mushrooms cut in pieces and one-half teaspoon of lemon juice. Salt and pepper to taste. Stella A. Downing.