Brown Mushroom Sauce

Ingredients

• one forty-cent can of French mushrooms
• two cupfuls of stock
• two table-spoonfuls of flour
• four of butter
• salt
• pepper

Method

1. 1

   Melt the butter.

2. 2

   Add the flour, and stir until very dark brown; then gradually add the stock.

3. 3

   When this boils up, add the liquor from the mushrooms.

4. 4

   Season, and simmer twenty minutes.

5. 5

   Skim off any fat that may rise to the top.

6. 6

   Add the mushrooms, and simmer five minutes longer.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 108. The excerpt below is the record exactly as published.

Brown Mushroom Sauce. One forty-cent can of French mushrooms, two cupfuls of stock, two table-spoonfuls of flour, four of butter, salt, pep- per. Melt the butter. Add the flour, and stir until a very dark brown ; then gradually add the stock. When this boils up, add the liquor from the mushrooms. Season, and sim- MEAT AND FISH SAUCES. 225 mer twenty minutes. Skim off any fat that may rise to the top. Add the mushrooms, and simmer five minutes longer. Too much cooking toughens the mushrooms. This sauce is to be served with any kind of roasted, broiled or braised meats. It is especially nice with beef. Brown Mushroom Sauce, No. 2. One pint of stock, two cloves, one small slice each of tur- nip, carrot and onion, three table- spoonfuls of butter, two of flour, half a can of mushrooms, or one-eighth of a pound of the fresh vegetable. Cut the vegetables in small pieces, and fry in the butter with the cloves until brown. Add the flour, and stir until dark brown ; then gradually add the stock. Chop the mushrooms, stir into the sauce, and sim- mer half an hour. Rub through the sieve. Use the same as the other brown mushroom sauce. White Mushroom Sauce. Make a mushroom sauce like the first, using one cupful of white stock and one cupful of cream, and cooking the butter - only until smooth. Do not let it become browned. Beurre Noir. Two table- spoonfuls of butter, one of vinegar, one of chopped parsley, one teaspoonful of lemon juice, half a tea- spoonful of salt, one quarter of a teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.