1 (6 oz.) can sliced mushrooms, drained (reserve liquid)
1 tbsp. minced onion
1 tbsp. minced parsley
1/4 c. butter
2 tbsp. flour
1 tsp. salt
Dash of cayenne pepper
Dash of nutmeg
3/4 c. liquid (mushroom liquid and water)
2 egg yolks, slightly beaten
1 1/2 c. sour cream
1 (5 oz.) can lobster or 1 (7 3/4 oz.) can crab meat, drained, and cartilage removed
2 tbsp. sherry

Cook and stir mushrooms, onion and parsley in the butter over low heat 5 minutes. Remove from heat. Blend in flour, salt, cayenne pepper and nutmeg. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat. Stir in the liquid. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat.

Blend egg yolks and sour cream; stir into hot mixture with the lobster and sherry. Heat through, stirring constantly. Serve over toast croustades or flaky pastry shell. 6 servings.