2 tablespns. butter and oil 2 tablespns. chopped onion 1 clove of garlic, crushed 1 1/2 - 2 tablespns. flour mushroom liquor with hot rich milk to make 1 pt. 1/4 cup dried mushrooms salt

Heat oil, add onion and garlic, simmer, add flour, then liquid, and lastly the mushrooms which have been soaked for 2 hours, chopped, and cooked for 5 m. in the water in which they were soaked. Serve sometimes over split biscuit, on a platter, with slices of broiled trumese on top, sprinkled with chopped parsley.

For variety, add 1 teaspn. browned flour and 2 tablespns. tomato to the sauce.

For Italian Tomato Sauce, use 1/2 cup tomato instead of the mushrooms.