Duxelles Sauce

Ingredients

• one pint of Spanish sauce
• one cupful of minced mushrooms
• one table-spoonful of minced onion
• one table-spoonful of parsley
• two table-spoonfuls of butter

Method

1. 1

   Put the butter and vegetables into a stew-pan; cook over a moderate fire for ten minutes; stir frequently.

2. 2

   During the last two minutes, stir constantly, and have the stew-pan over a hotter part of the fire.

3. 3

   Add this mixture to the Spanish sauce.

4. 4

   Simmer for three minutes, and serve.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 242. The excerpt below is the record exactly as published.

Duxelles Sauce. For this, use one pint of Spanish sauce, one cupful of minced mushrooms, one table-spoonful each of minced onion and parsley, and two table-spoonfuls of butter

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