6 tbsp. butter, divided
3 tbsp. all-purpose flour
1 c. milk, heated
1 chicken bouillon cube
1/4 tsp. salt
1/8 tsp. paprika
1/8 tsp. ground mace
1/2 tsp. grated lemon rind
3 or 4 dashes Tabasco
3/4 c. fresh mushrooms
23 slices fresh sandwich bread, crusts removed

In a saucepan, melt 3 tablespoons butter. Add and blend in flour. Slowly stir in hot milk that has dissolved bouillon cube in it. Add seasonings and Tabasco. Wash mushrooms and dry on paper towels. Sauté mushrooms in 2 tablespoons butter over medium heat for 5 to 7 minutes. Cool. Chop mushrooms and add to hot cream sauce. Allow mixture to cool. Spread on bread slices, roll and secure with a toothpick. Brush rolls with remaining 1 tablespoon melted butter; refrigerate. Place on greased cookie sheet when ready to serve and toast at 350°F for about 20 minutes or until nicely browned. May be completely prepared baked and frozen; just reheat to serve.