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Rechauffe

3 tablespoons butter

½ teaspoon pepper

3 tablespoons flour

1 can mushrooms

3 cups milk

2 cups ground meat

1 teaspoon salt

Toast

Make a white sauce from fat, flour, milk and seasonings. Add mushrooms, cut in quarters, and the ground meat. Cover and set over low heat until thoroughly heated. Do not boil, as mushrooms are toughened by boiling. Serve on slices of buttered toast, garnished with parsley. This recipe will serve six persons. Remnants of cold veal, lamb, chicken or game may be used, or, if there is not enough of one kind of meat, a combination of veal and chicken, lamb or game.