Yield: 4 Servings
1 md Onion, sliced finely
1/4 lb Mushrooms, sliced
Margarine as required
1 t 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.
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