Brown Mushroom Sauce
From What to Have for Dinner, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 69. The excerpt below is the record exactly as published.
Brown Mushroom Sauce. Serve with flageolets and buttered carrots. BROWN MUSHROOM SAUCE. } Ib. mushrooms 14 cups brown stock 3 tablespoons butter 1 truffle 3 tablespoons flour Salt Paprika
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