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To Stew Canned Mushrooms

A can of mushrooms, I tablespoonful of butter, I tablespoonful of flour, Yolk of one egg, A tablespoonful of sherry, 1½ pint of milk, Salt and pepper to taste.

Drain the mushrooms and wash in cold water. Put the butter in a porcelain or granite saucepan, add the mushrooms, stir over the fire about five minutes; dust them with flour, add the milk and stir continually until boiling hot, add the salt and pepper. Take from the fire, add the wellbeaten yolk of the egg and the wine, and serve. In cooking canned mushrooms do not allow them to boil more than five minutes, as they are already cooked, and a second cooking toughens the mushrooms and renders them very indigestible.