Supreme Sauce with Mushrooms
	4 Tbs    butter   125 g    button mushrooms   1.5 cups    chicken stock   .5 cups    white wine   1   bay leaves   1 pinch    pepper, white   1 pinch    nutmeg, ground   1 tsp    Worcestershire sauce   1 tsp    lemon juice   .25 cups    cream, fresh     1 Prep: Finely slice mushrooms. 2 Melt the butter in frying pan. Add mushrooms and sauté until tender. Remove mushrooms from pan, leaving liquid. Set mushrooms aside to use later. 3 To pan, add the 4 tablespoons flour and stir over low heat until all lumps are removed. If not enough butter is left in pan after cooking mushrooms, add another 1 to 2 tablespoons butter. 4 Add stock, wine, seasonings, Worcestershire sauce and lemon juice. Simmer about 20 minutes to reduce slightly. When done cooking, add reserved mushrooms and remove from heat. Cool and store in sealed container in refrigerator until required. 5 Reheat gently in a saucepan to just simmering. Whip the fresh cream into the sauce before serving.   Servings: 6   Copyright © 2006, The Gourmet Saint