Mushroom Sauce

Ingredients

• 54 lb. of fresh mushrooms
• three tablespoonfuls of parsley
• half a tablespoonful of shallots
• one and a half tablespoonfuls of butter
• one heaping teaspoonful of flour
• one salt-spoonful of salt
• one-half one of pepper
• one-half pint of good, warm consomme
• two tablespoonfuls of very fresh butter

Method

1. 1

   Peel and wash mushrooms, then chop finely.

2. 2

   Sauté shallots in butter, add mushrooms and parsley, and cook while stirring.

3. 3

   Add flour, salt, and pepper, then gradually pour in consomme.

4. 4

   Cover and cook slowly for fifteen minutes, finish with fresh butter.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 388. The excerpt below is the record exactly as published.

Mushroom Sauce. — Peel and wash 54 lb. of fresh mushrooms, dry well, chop fine, put them in a clean towel, and squeeze out the water. Chop separately three table - spoonfuls of parsley ; chop also half a table-spoon- ful of shallots. Put in a small sauce- pan one and a half table-spoonfuls of butter; when melted, put the shal- lots in. Cook three minutes, stirring constantly, and add to it mushrooms and parsley. Cook three minutes more, always stirring ; add one heap- ing teaspoonful of flour ; mix well with one salt -spoonful of salt, one- half one of pepper, then pour over while stirring one-half pint of good, warm consomme. Cover the sauce- pan; cook very slowly for fifteen minutes, remove from the fire, and finish the sauce with two table-spoon- fuls of very fresh butter

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