DEMI-GLACE

2 to 3 tablespoons diced mushroom stems
1/3 cup dry sherry
2 cups Brown Sauce
1 tablespoon meat extract (B.V.) or beef stock seasoning base.

Place mushrooms in a small pan with the sherry and boil rapidly until the sherry is reduced by about one-half.  Add the sauce and meat extract.  Bring them to a boil and simmer uncovered 15 to 20 minutes.  Strain if a smooth sauce is wanted.  Makes 1 1/2 cups.