1/4 c. butter
1/4 c. flour
Pepper
2 c. milk
1/3 c. pimento
1 c. mushrooms (fresh sliced)
1 pepper, diced
1 tsp. vegetable oil
1/4 c. dry sherry
1 c. cooked peas

Melt butter. Blend in flour, salt (1/2 tsp.) and pepper (few grains). Add milk. Heat and stir until thickened and smooth.

Cook mushrooms and pepper in vegetable oil until browned. Add to white sauce with dry sherry, pimento and peas. Cover. Cook over hot water for 10 minutes.

6 to 8 servings.