Chop finely and boiled in wine with bay leaves and parsley (the amount is optional) until the liquid remains half. Gently fry flour with the butter and finished with diluted liquid. Add salt and

Wine and mushroom broth cook until it evaporates 1/3 volume. Add sauce of roasted, tomato juice, beef broth and pepper. The mixture boil on low heat for ten minutes. Add chopped ham and mushrooms

Sauce of roasted mixed with tomato sauce and boil until it evaporates 1/3 volume. Add the broth and finely chopped mushrooms. Cooking continues on low heat for 20 minutes. The finished sauce is

Dry soup, mashed potatoes and cold milk mix. Put it on the stove and boil to thicken, stirring continuously. Finally add butter, salt and pepper.

Mushrooms sauté with the butter. Add the flour and wine, then - Blend processed cheese with yogurt, vegetable broth and water to give a nice smooth sauce. The sauce is suitable for chicken and pork.

Mushrooms finely and sauté, then add to the basic sauce, add the chopped pickle and wine.

Solids are finely as possible in small piecesers. Mixed with mayonnaise. The sauce is seasoned with lemon juice, salt and pepper and dilute to desired consistency with wine. If the sauce is served to

To the basic white sauce, add chopped onion and stewed in vegetable oil fresh or pickled mushrooms, pepper, salt, lemon juice to taste. Boil the sauce and add the butter.