1 md Onion, sliced finely
1/4 lb Mushrooms, sliced
Margarine as required 1 ts All-purpose flour
1/2 c Stock
1 lb Chestnuts, boiled
Salt & black pepper 1/2 c White wine
2 c Cooked rice
Saute onion & mushrooms in margarine till brown. Add flour & blend. Gradually add stock. Stir till smooth. Add peeled & chopped chestnuts & mix well. Season. Add white wine, heat to boiling point & serve over rice. “The Vegetarian Times Cookbook”