For timbales, mashed lentils, macaroni, rice, potatoes or toast, broiled trumese, croquettes, patties and corn meal porridge.

2 tablespns. oil 2 tablespns. tomato

3 tablespns. chopped onion 3/4 teaspn. salt

1/2 tablespn. browned flour 3/4 - 1 cup chopped fresh mushrooms

2 1/2 tablespns. white flour 1 tablespn. chopped parsley

Simmer but do not brown onion in oil for 10 m., add browned and white flour mixed, then tomato, with water for thick sauce. Now add with their liquor, the mushrooms which have been cooked for 10 m. and water to make of the right consistency, with the salt and parsley.

When served with timbales decorated with truffles, use juice of truffles in sauce.