Fancy Creamed Chipped Beef on Toast (4 servings) 4 Tablespoons (60 ml) butter 1/2 pound (250 g) mushrooms - sliced 6 ounces (170 g) dried chipped beef salt and freshly ground pepper to taste 1 Tablespoon (15 ml) Worcestershire sauce 1 recipe cream sauce (see below) 4 to 8 slices toasted white bread Cream Sauce 6 Tablespoons (90 ml) butter 6 Tablespoons (90 ml) all-purpose flour 1 cup (250 ml) beef or chicken broth (or milk) 1 cup (250 ml) heavy cream salt and freshly ground pepper to taste 1 grating of fresh nutmeg Melt the butter in a heavy saucepan over moderate heat. Add the mushrooms and saute for 5 minutes, stirring frequently. Add the chipped beef and Worcestershire sauce and stir to combine. Remove from the heat. Taste for seasoning with salt and pepper - the chipped beef may already be salty enough. Combine with the cream sauce and spoon over toasted white bread. Cream Sauce: Melt the butter in a heavy saucepan over moderate heat. Stir in the flour and allow to bubble for 3 to 5 minutes, stirring frequently. Add the liquids and the seasonings and stir constantly with a whisk until thick and creamy. Makes about 2 cups (500 ml). As one commenter described it, this is a bit like a cross between classic creamed chipped beef (S.O.S.) and Chicken a la King (minus the chicken). Mr Breakfast would like to thank MrsBuckeye for this recipe. Recipe number 540. Submitted 9/14/2002.