Brown Mushroom Sauce II

• 1 can mushrooms.
• ¼ cup butter.
• ½ tablespoon

Drain and rinse mushrooms and chop finely one-half of same. Cook five minutes with butter and lemon juice; drain, brown the butter, add flour, and when well browned, add gradually Consommé. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes. Season with salt and pepper.