Monglas

Ingredients

• a small spoonful of flour
• butter
• some juice of mushroom
• three yolks of eggs
• with milk
• the juice of a lemon
• some truffles cut in shreds
• the tails of cray-fish or a few shrimps
• a little parsley

Method

1. 1

   Mix flour with butter until smooth, moisten with the liquor from boiling the joint.

2. 2

   Add mushroom juice and boil for ten minutes.

3. 3

   Remove from heat, thicken with beaten yolks and milk, then bring to a boil while stirring.

4. 4

   Add lemon juice, truffles, crayfish tails or shrimp, and parsley.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 185. The excerpt below is the record exactly as published.

Monglas. Mix till quite smooth a small spoonful of flour with butter, and moisten with the liquor in which you have boiled the joint with which the sauce is to be served. Add some juice of mushroom, and let it boil for ten minutes. Kemove the saucepan from the fire. Thicken with three yolks of eggs beaten up with milk. Then bring it to the boil again, taking care to stir all the time. To be reaUy good, this sauce should be thick. Add the juice of a lemon, some truffles cut in shreds, the tails of cray-fish or a few shrimps, and a little parsley

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