Mushroom Brown Sauce

Ingredients

• a pint and a half of sauce
• one quart of rich consomme
• half a pound of fresh mushrooms
• one can and a half of mushrooms
• one sour apple, baked
• six table-spoonfuls of butter
• five of flour
• a slight grating of nutmeg
• two level teaspoonfuls of salt
• half a teaspoonful of flour

Method

1. 1

   Put the butter into a stew-pan, and place it on the fire; when hot and beginning to brown, add the flour, and stir until dark brown.

2. 2

   Draw the stew-pan back to a cool place, and stir until slightly cooled.

3. 3

   Add gradually the stock, and stir until it boils; then add the seasoning, the baked apple, and half a cupful of chopped mushrooms.

4. 4

   Set back where the sauce will just bubble for two hours.

5. 5

   At the end of that time, skim off the butter, and strain the sauce into another stew-pan.

6. 6

   Add the remainder of the mushrooms and three tablespoons of consomme.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 243. The excerpt below is the record exactly as published.

Mushroom Brown Sauce. For a pint and a half of sauce, use one quart of rich consomme", half a pound of fresh mushrooms, or one can 466 MISS PARLOA'S KITCHEN COMPANION. and a half of mushrooms, one sour apple, baked, six table-spoonfuls of butter, five of flour, a slight grating of nutmeg, two level teaspoonfuls of salt, and half a teaspoonful of flour

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