1 md Onion, sliced finely

    1/4 lb Mushrooms, sliced

           Margarine as required
      1 ts All-purpose flour

    1/2 c  Stock

      1 lb Chestnuts, boiled

           Salt & black pepper
    1/2 c  White wine

      2 c  Cooked rice

  Saute onion & mushrooms in margarine till brown.  Add flour & blend.
  Gradually add stock.  Stir till smooth.  Add peeled & chopped chestnuts &
  mix well.  Season.  Add white wine, heat to boiling point & serve over
  rice.
  "The Vegetarian Times Cookbook"