D’Uxelles Mixture

Name: D’Uxelles Mixture
Ingredients: equal parts of mushrooms and parsley; a third of shallot or chives; a large wineglassful of light French wine; the yolk of an egg; a dash of lemon juice; seasoning it with salt, pepper

From The "Queen" cookery books: Entrees, 1901

Used as a garnish or addition to sauces.

Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 112. The excerpt below is the record exactly as published.

D’Uxelles Mixture. — This is prepared by frying together equal parts of mushrooms and parsley, a third of shallot or chives, and a little truffle (all minced separately), in fresh butter, seasoning it with salt, pepper, and a very tiny grate of nutmeg ; stir this all over the fire for five minutes, then stir to it a large wineglassful of light French wine (or use the same quantity of sherry and water), previously reduced to half by sharp boiling ; mix with the yolk of an egg and a dash of lemon juice

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