2 c. Ford Hook lima beans or 1 pkg. frozen
1/2 lb. mushrooms (or 1 sm. can)
1 tbsp. butter
1/2 c. chicken stock
1/2 c. top milk
Salt & pepper
1 tbsp. sherry
2 tbsp. flour

Cook lima beans. Drain them. Saute mushrooms. Drain them, saving liquor. Melt butter in liquor. Stir in flour. Blend well. Slowly stir in chicken stock and milk. Season with salt and pepper. Heat. Before serving, add sherry. This dish may be served au gratin. Cover the top with bread crumbs. Dot with butter. Place under broiler until the crumbs are brown.