Saute the mushroom slices in the butter. Add the beef stock (it should be hot before being added). Simmer 10 minutes. Add the Sauce Espagnole and the Madeira. Simmer 20 minutes. Squeeze the lemon juice into the sauce. Season to taste. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98,
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