Chasseur Sauce

Ingredients

• 2 oz. onion
• 2 oz. mushrooms
• 1 tablespoonful oil
• 3 pint water
• 4 oz. baked flour
• pinch of pepper, spice and salt
• 1 tablespoonful tomato purée or juice
• 1 teaspoonful chopped herbs
• parsley and tarragon
• a few drops lemon juice

Method

1. 1

   Chop the onion, slice the mushroom, and fry them together in the oil.

2. 2

   When nicely coloured, cover with the water, add the flour (baked to a light fawn colour), spice, salt, and tomato purée or juice of fresh tomato, and cook until 1/2 pint is left.

3. 3

   Add the herbs, parsley and tarragon, pinch of freshly ground pepper, and lemon juice.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 12. The excerpt below is the record exactly as published.

Chasseur Sauce Materials. —2 oz. onion, 2 oz. mushrooms, 1 tablespoonful oil, 3 pint water, 4 oz. baked flour, pinch of pepper, spice and _ salt, 1 tablespoonful tomato purée or juice, 1 teaspoonful chopped herbs, parsley and tarragon, a few drops lemon juice

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