Mushroom Sauce

 Mushroom sauce

3 tablespoons butter

1½ cups sliced fresh mushroom

2 tablespoons flour

1 cup chicken broth

1 tablespoon snipped parsley

1 teaspoon lemon juice

1 slightly beaten egg yolk

2 tablespoon milk

In a saucepan, melt butter. Add mushrooms; cook over medium-high heat about 5 minutes or till tender. Blend in flour. Add chicken broth. Cook, stirring constantly, till thickened and bubbly. Cook and stir for 2 minutes more. Add parsley and lemon juice. Combine egg yolk and milk; stir egg yolk mixture into sauce. Cook and stir over low heat for 2 minutes more. Season with salt and pepper. Serve with meat; garnish with snipped parsley, if desired. Makes about 1 ½ cups