1/4 c. butter
1/4 c. flour
1 tsp. instant chicken bouillon
1 1/2 c. half & half
1/4 c. dry white wine
4 drops hot pepper sauce (optional)
6 oz. pkg. frozen cooked shrimp
10 oz. pkg. frozen asparagus or 18 thin fresh spears, cooked and cut into 1 inch
pieces
4.2 oz. jar mushrooms, drained
4 patty shells

In large saucepan, melt butter over low heat. Blend in flour and bouillon. Cook until mixture is smooth and bubbly. Gradually add half & half, wine, and hot pepper sauce. Cook until thickened. Stir in shrimp, asparagus, and mushrooms; cook until thoroughly heated. To serve, spoon hot mixture over warm patty shell. Serve immediately. 4 servings.