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Trianon Sauce

To Hollandaise Sauce, add one half cup sautéd mushrooms and two tablespoons wine. Velouté Sauce 4 tablespoons butter nutmeg 4 tablespoons flour 1 cup white stock teaspoon salt ½ cup cream cup mushrooms Melt butter; add mushrooms, flour, salt, nutmeg and white stock; simmer ten minutes. Add cream and cook in double boiler one half hour. Just before serving add one tablespoon butter.