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Mushroom Sauce

1 cup Brown Sauce cup canned mushrooms 1 egg yolk 1 tablespoon butter 1 teaspoon kitchen bouquet salt, pepper, cayenne Chop mushrooms, sauté in butter, add egg yolk and kitchen bouquet; when well blended add Brown Sauce.

Reheat and serve, seasoning if necessary. 1 cup White Sauce Mushroom Sauce No. 2 1 cup fresh mushrooms 1 tablespoon mushroom catsup 1 tablespoon butter 1 teaspoon lemon juice 1 tablespoon Worcestershire Sauce 1 teaspoon paprika 1 tablespoon wine Chop mushrooms, and sauté in butter; add to White Sauce; cook ten minutes. Add remaining ingredients and serve.