Marechale Sauce for Supreme de Volaille
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 19. The excerpt below is the record exactly as published.
MARECHALE SAUCE FOR SUPREME DE VOLAILLE ONE pound of white French mushrooms. Wash them and peel and cut into fine shreds, cutting the mushrooms lengthways. Place them in a stewpan with an ounce of fresh butter and a little chopped onion. Let it all simmer until it is dry, then add two large tablespoonsful of Bechamel sauce. Let it all cook together, then add one gill of thick cream
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