Fresh Mushroom Sauce

Name: Fresh Mushroom Sauce
Ingredients: one-half a pound of fresh mushrooms; two ounces of butter; a gill of sherry wine; one pint of brown sauce; a tablespoonful of freshly chopped parsley

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 28. The excerpt below is the record exactly as published.

FRESH MUSHROOM SAUCE Peel and slice one-half a pound of fresh mushrooms. Fry them in two ounces of butter for a few minutes, then 52 T LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK moisten with a gill of sherry wine, cover the saucepan and let simmer for ten minutes, and then add one pint of brown sauce. Boil for five minutes more, skim well, season with salt and Cayenne pepper, and lastly add a tablespoonful of freshly chopped parsley

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